Sorbet Torte

There is nothing better than a refreshing dessert on a hot day. This sorbet is both refreshing and yet filling because of the cake and the fluffy frosting.

Mango-Black Cherry Sorbet Torte

1 box white cake mix (prepared as per the box)

1 pint sorbet, mango (or any flavor desired), softened

1 pint sorbet, black cherry (or any flavor desired), softened


1 1/2 cups whipping cream (chill bowl and beaters for fluffier frosting)

1/2 cup powdered sugar

1. Heat oven to 350°.  Spray bottom only of 15x10x1-inch pan with baking spray w/flour.  Line with waxed paper (bottom only); spray waxed paper.

2.  Prepare cake mix as directed on box.  Pour into pan.  Bake 20 to 30 minutes until toothpick inserted in center comes out clean.  Cool in pan 10 minutes.  Remove from pan to cooling rack; remove waxed paper.  Cool completely.

3.  Cut cake crosswise into 3 equal sections.  On serving platter, place 1 section, rounded side down.  Spread softened sorbet evenly over top.  Place another cake section onto sorbet; press down.  Spread with remaining sorbet.  Top with remaining cake section; press down.  Cover lightly and freeze until firm (approximately 2 hours).

4.  In large bowl beat all frosting ingredients with electric mixer on high speed until stiff peaks form.  Frost top and sides of torte.  Freeze until firm, about 1 hour.  Let stand at room temperature 10 minutes before cutting and serving.

Serves 16

sorbet hugs, mb

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