V'S Raspberry Torte Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 1/2 c. cold milk
1/2 c. dairy sour cream
grated peel of 1 orange
1 pt. raspberries
1 carton Cool Whip

Preparation

Preheat oven to 350\u00b0.
Bake cake as directed in two round pans.
Cool 10 minutes; remove from pans first.
Beat the pudding, milk and sour cream at low speed until blended, about 2 minutes. Stir in orange peel.
Let stand until thickened, 3 to 5 minutes. Split cake layers to make 4 layers.
Spread 2/3 cup of pudding mixture to the edges.
Top with 2/3 cup of fruit.
Repeat twice. Frost the side with whipped topping (Cool Whip).
Refrigerate to keep cool.