Apricot-Raspberry Torte
Apricot-Raspberry Torte is an moderately easy dinner. Made with 1 yellow lite cake mix, 1 1/3 c. apricot nectar, 3 egg whites, 1 c. raspberry jam and 1 small box instant vanilla pudding, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Combine cake mix, nectar and egg whites.
Beat 2 minutes at high speed.
Pour into 2 (8-inch) pans, sprayed with Pam.
Bake at 350Β° for 25 to 30 minutes until done.
Cool 15 minutes.
Turn out onto wire racks.
Slice each cake in half horizontally to make 4 layers.
Spread jam between layers.
π· Perfect Pairings
Complete your meal with these
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