In a fluke wave of culinary inspiration I came up with an easy yet elegant dessert.
Topping with frozen (or fresh) berries and drizzling with chocolate gives this quick and easy desert that gourmet appearance. This is one you can make ahead and freeze.
I'll be making 26 of these for a women's conference in a few weeks!
Wish me luck!
Janene’s Elegant and Easy Berry Torte
1 white cake mix
1 cup oil
1/4 cup water
Bake cake as directed on package, in two 9 inch round cake pans that are greased and floured.
Cool cakes 20 minutes and turn out on rack to cool completely. Place on serving plates.
8 oz. cream cheese softened
1 1/2 cups powdered sugar
1 tsp vanilla
1 cup sour cream
1/2 cup heavy whipping cream
Mix softened cream cheese, vanilla and powdered sugar until smooth. Add in the sour cream and whipping cream. Then beat mixture on high speed for several minutes until thick and peaks form. Divide mixture in half placing one half on each of the layer cakes. Cover just the tops and using a spatula “square up” the sides to form a 1/2”-3/4” high layer of cream topping. Top with 2 cups frozen triple berries or fresh berries on each. Melt 1/2 cup semi sweet chocolate chips with 1 T. canola oil in microwave for 30 seconds. Stir until liquid. Drizzled on top of berries of each cake.
Freeze cake until 30-60 min. before serving or refrigerate the cake with just the cream topping and garnish with berries and chocolate just before serving.
If berries are frozen let them thaw on cake for about 30 minutes before serving. Cut each cake into 8 wedges.
Makes two 9 inch round desserts. Serves 16.