A Spring Dessert That is a Big Hit

Neil sat me down and told me that Eric's Mom was coming for a few days.  She's allergic to me so he said I shouldn't get too close to her.  She's been here a couple of days and I can tell she already likes me.  Neil's family is coming this weekend.  They like to play with me outside so I'm hoping it's a nice day.

      I found this recipe several years ago and started making it for our family Easter celebration.  The addition of sour cream to the cake makes it rich and dense.  It's a dessert that is best eaten the day it's created as the whipped cream frosting becomes a little rubbery.  I think you'll enjoy it so much that you won't have to worry about that!

SOUR CREAM SPRING TORTE

Cake:

      1 pkg. white cake mix

      1-1/4 cups water

      1/2 cup dairy sour cream

      2 eggs

Filling:

      1 cup mashed red raspberries or strawberries

            (I use frozen berries)

      1/2 cup sugar

      1/4 cup cornstarch

      1/4 cup water   

      4 drops red food coloring

Frosting:

      2 cups whipping cream

      2 tablespoons sugar

      1 teaspoon vanilla

Heat oven to 350ºF.  Lightly grease a 13x9-inch pan and line with wax paper; grease and flour.  In a large bowl combine cake ingredients; beat at low speed until moistened.  Beat 2 minutes at high speed.  Pour mixture into greased and floured pan.  Bake at 350ºF. for  25 to 30 minutes or until inserted toothpick comes out clean.  Cool on a wire rack for 15 minutes, then remove from pan and peel off waxed paper.

In a medium saucepan combine all ingredients for the filling except the food coloring.  Cook over medium heat until mixturee thickens and boils. stirring constantly.  Boil one minute, stir in food coloring.  Cool, cover, and refrigerate until mixture is chilled.

Slice the cake in half lengthwise, forming two 13x4-1/2-inch sections.  Place one half of the cake top side down on a serving platter.  Spread the filling on top and place the second cake half top side up on filling.  (You can cover and refrigerate the cake for up to one day at this point.)

In a large bowl, combine all frosting ingredients.  Beat until stiff peaks form.  Frost sides and top of cake.  Garnish with fresh berries, mint leaves, or spring flowers.  Store in the refrigerator until serving.  The cake makes 16 servings.  

HIGH ALTITUDE— above 3500 feet add 1/4 cup flour to dry cake mix.  Bake as directed.