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Mango-Strawberry Sorbet Torte
Mango-Strawberry Sorbet Torte
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Prep Time:
35 minutes
Total Time:
5 hours 25 minutes
Indulge in a refreshing ice cream cake with layers of sorbet and fluffy whipped cream frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 pint (2 cups) mango sorbet, softened
  • 1 pint (2 cups) strawberry sorbet, softened
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • Lime peel twists
  • Fresh strawberries
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan). Grease the bottom of a 15x10x1-inch pan with baking spray that includes flour, then line the bottom with waxed paper and spray the paper evenly.
  • Prepare cake batter following the instructions on the box. Pour the batter into a pan and bake for 21 to 27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack, removing the waxed paper. Let the cake cool completely, for about 1 hour.
  • Divide the cake into 3 equal sections. Place one section on a long serving platter with the rounded side down. Spread mango sorbet evenly over the cake. Add another cake section on top and press down. Spread strawberry sorbet over this layer. Place the final cake section on top and press down gently. Cover lightly and freeze for about 2 hours until firm.
  • In a large bowl, whip frosting ingredients using an electric mixer until stiff peaks form. Spread the frosting over the sides and top of the torte. Freeze for about 1 hour until firm. Before serving, decorate the top with lime peel and strawberries. To serve, allow the torte to rest at room temperature for 10 minutes. Slice the torte in half lengthwise, then make 7 crosswise cuts to yield a total of 16 slices.

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