Raspberry Cream Torte

5 ingredients
3 steps

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 3/4 cup raspberry yogurt
  • 1/3 cup confectioners' sugar
  • 1 pint fresh raspberries

Directions

  1. 1
    Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
  2. 2
    In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan.
  3. 3
    Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers.

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