Stars And Stripes Torte - cooking recipe

Ingredients

1 (18 1/4 oz.) pkg. white cake mix
1 1/2 c. cold milk
1 (3.3 oz.) pkg. instant white chocolate pudding mix
1/2 tsp. almond extract
1 c. whipping cream, whipped
1 2/3 c. raspberry pie filling
1 2/3 c. blueberry pie filling
fresh blueberries and raspberries (optional)

Preparation

Prepare and bake cake according to package directions, using two greased 9-inch round baking pans.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract.
Cover and refrigerate for 10 minutes.
Fold in whipped cream.
Split each cake into 2 horizontal layers.
Place bottom layer on a cake plate; spread with raspberry pie filling. Top with second cake layer; spread with 1 2/3 cups of pudding mixture.
Top with third cake layer and spread with blueberry pie filling.
Top with remaining cake layer and pudding mixture.
If desired, place blueberries around top edge of cake and form a star with blueberries and raspberries.
Yield:
10 to 14 servings.