Nick's Picks: Audrey picks Strawberry Torte Cake

05.30.12 | Nick Finlayson | Comments[6]

Strawberry Torte Cake


1 box cake mix - white,yellow, French vanilla

1 box instant pudding -vanilla or French vanilla

1 cup water

1/3 cup oil

2 eggs


Mix together, pour into twoprepared 8 or 9-inch round pans.

Bake according to package.


Level off tops of cakes.


Butter cream icing:

 ¼ cup butter

 ½ cup solid shortening

 2-2 ½ cups powdered sugar

 squirt of lemon juice

1 teaspoon vanilla

 2-5 Tbls. heavy cream (or milk) .


Cream butter and shorteningwell.  Add 1 cup powered sugar (rememberto turn mixer to LOW setting or else you’ll have sugar all over your kitchen!)Add lemon juice, vanilla and about 2 Tbls cream.  Cream on high for a minute or so.  Add another cup of powdered sugar (startmixer on low again), then cream on high for another minute.  Taste icing, if you feel you need more sugar,add some, you’ll need to add more cream to get the consistency you want.However you want it on the thick side, not runny.

You’ll be using the buttercream to make a dam on the cake to hold in your filling.



1 box instant pudding -vanilla or French vanilla

1 ½ cups milk


Mix together and place inrefrigerator for 10 minutes to allow to set some.  Add about ½ - ¾ cup cool whip topudding.  Stir until incorporated.


To assemble:


Place one layer of cake ontocake platter.  Put icing in a zip lockbag and zip closed.  Snip a ¼” hole incorner of bag and pipe a ring around the top of the cake close to the outsideof the cake.  Make another ring adjacentto first ring, then do another ring on top of those two rings.


Pour in ½ of your fillingmixture making sure to stay inside the butter cream dam.

Place about ¾  cup sliced strawberries on top of filling,again making sure to stay inside the butter cream dam.

Place second layer of cake ontop.  Chances are you’ll need to add somemore butter cream in between cake layers…this will prevent the filling to oozeout.

Just like the first layer,make the dam on the top cake layer, put in filling mixture and strawberries.


Apply Cool Whip around thesides of the cake.  Place in refrigeratorfor at least 3 hours before serving.



Your Comments(please keep them on topic and polite)

on 05.30.12 Kerri Matthies commented

It looks and sounds delicious. I can't wait to make this cake and try it out on the family.
Thanks for sharing the recipe

on 05.30.12 Deborah Babb commented

Sounds and looks delicious! I think I will use my Hot Milk Sponge Cake recipe instead of the box mix.

on 05.31.12 Cake Lover commented

Mmmmmmm Cake!

on 05.31.12 Cake Boss commented

I love cake!

on 05.31.12 Cake Guy commented

I want cake!

on 06.04.12 Chuck Baker commented

Tomorrow is my wife's birthday and I made this torte for her. The only suggestion I have is to instead of buying whipped topping, buy heavy whipping cream and whip your own! It is far better for you than the chemicals that are in the ready made stuff.