American Dream Torte
1 package (16 oz) pound cake mix (plus ingredients to make the cake)
1/2 cup water
1 package (3 oz) raspberry gelatin
1/4 cup seedless raspberry jam
1 package (8 oz) cream cheese, softened
1/3 cup cold milk
1 container (12 oz) frozen whipped topping, thawed
1 package (3.3 oz) vanilla instant pudding and pie filling
3/4 cup blueberries
1/2 cup raspberries
1. Preheat oven to 400 degrees. Line a rimmed cookie sheet (or the Pampered Chef Stoneware Bar Pan, if you happen to have it) with a 13-inch piece of parchment paper. Prepare cake mix according to package directions, and pour batter into pan, spreading evenly. Bake 15-18 minutes or until a cake tester comes out clean. Remove from oven and cool 10 minutes. Left cake onto cooling rack (with parchment) and cool completely.
2. Microwave water on high 1-2 minutes or until boiling. Add gelatin and stir until dissolved. Add jam, and whisk until smooth. Invert cake onto smooth side of a large cutting board and remove parchment paper. Prick cake evenly at 1/2-inch intervals. With a pastry brush, brush cake evenly with gelatin mixture. Trim 1/4 inch around edge of cake and discard edges. Cut cake crosswise into three equal layers.
3. Whisk cream cheese and milk until smooth (I used my electric mixer). Spoon whipped topping over cream cheese mixture (do not mix), and then sprinkle with pudding mix. Mix well. (Mixture will be very thick.)
4. Place one cake layer on a serving platter. With a pastry bag filled with filling mixture and small tip of your choice, pipe a straight border around edge of cake layer. Place four large scoops of filling down the center and spread evenly to the border. Top with second layer. Repeat as above. For third layer, pipe a decorative border around the edge. Spread remaining filling down the center. Top with blueberries and raspberries. Refrigerate at least one hour before serving.
Yields 16 servings