Rhubarb-Orange Angel Food Torte Recipe

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

Rhubarb-Orange Angel Food Torte Recipe
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TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 12 servings

Ingredients[post_ads_2]
    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 peel
    1 teaspoon minced fresh gingerroot
    2 teaspoons cornstach
    1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
    Fresh raspberries, optional

Directions
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1. 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.
2. Meanwhile, in a small saucepan, combine the rhubarb, raspberries, sugar, 4 tablespoons orange juice, orange peel and ginger. Cook, uncovered, over medium heat about 7 minutes or until rhubarb is tender.
3. 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.
4. 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. Yield: 12 servings.

Nutritional Facts
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1 slice: 215 calories, 2g fat (2g saturated fat), 0 cholesterol, 224mg sodium, 44g carbohydrate (0 sugars, 0 fiber), 4g protein.


Courtesy: Taste of Home