RHUBARB-ORANGE ANGEL FOOD TORTE

Rhubarb-Orange Angel Food Torte image

This pretty torte is the perfect dessert for when company comes! And it's so simple-just spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries. -Sheila Long of Elmwood, Ontario

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) angel food cake mix
1-1/2 cups sliced fresh or frozen rhubarb
3/4 cup frozen unsweetened raspberries, thawed
6 tablespoons sugar
5 tablespoons orange juice, divided
1/2 teaspoon grated orange zest
1 teaspoon minced fresh gingerroot
2 teaspoons cornstach
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Fresh raspberries, optional

Steps:

Prepare cake and bake cake according to package directions, using a 10-in. ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan. , Meanwhile, in a small saucepan, combine the rhubarb, raspberries, sugar, 4 tablespoons orange juice, orange zest and ginger. Cook, uncovered, over medium heat about 7 minutes or until rhubarb is tender. , In a small bowl, combine cornstarch and remaining orange juice until smooth; gradually stir into the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Split cake into three horizontal layers. Place the bottom layer on a serving plate; spread half of the rhubarb mixture to within 1/2 in. of edges; repeat layer. Top with the third layer. Frost top and sides with whipped topping. Garnish with raspberries if desired. Refrigerate leftovers.

Nutrition Facts : Calories 215 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.