STRAWBERRY YOGURT TORTE
Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost sides of torte with thin coat of frosting to seal in crumbs, then frost sides and top.
- Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 24 g, TransFat 0 g
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