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Chantilly Strawberry Torte Recipe
|Nondairy whipped topping||1⁄4 Cup (4 tbs)|
|Sugar free white cake mix||8 Ounce|
|Strawberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1021 Calories from Fat 196
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 10 g50.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1598.9 mg66.6%
Total Carbohydrates 27 g8.9%
Dietary Fiber 3.5 g14%
Sugars 15.2 g
Protein 177 g353.9%
Vitamin A 0.4% Vitamin C 171.9%
Calcium 641.7% Iron 4%
*Based on a 2000 Calorie diet
With a fork, stir to blend.
Place beaters in the bowl and refrigerate for at least an hour.
Bake cake in 8 in. (20 cm) round pan as directed on package.
Allow cake to cool completely.
Slice strawberries lengthwise.
Reserve 10 halves for top decoration.
Cut cake horizontally into two layers.
Beat frosting mix for 5 to 6 minutes or until thick and creamy.
Spoon half of frosting mix over the bottom layer of cake.
Place cut strawberries on top of frosting.
Place top layer of cake on top.
Spoon remaining frosting on top and decorate with reserved strawberry halves.
Place in freezer.
Chill or freeze.
If frozen, thaw for 10 minutes before serving.