Pampered Chef American Dream Torte - cooking recipe

Ingredients

1 (18 1/2 ounce) box cake mix, pound cake (plus ingredients to make cake)
1/2 cup water
1 (3 ounce) box raspberry gelatin
1/4 cup seedless raspberry jam
1 (8 ounce) package cream cheese, softened
1/3 cup cold milk
12 ounces frozen whipped topping, thawed
1 (3 1/3 ounce) box white instant chocolate pudding mix
3/4 cup blueberries
1/2 cup raspberries

Preparation

Preheat oven to 400.
Line 10 x 15 jelly roll pan with parchment paper.
Prepare cake mix according to directions; pour into pan spreading evenly.
Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
Invert cake onto cutting board or other flat surface. Remove paper.
Prick cake at 1/2\" intervals using fork. Brush cake evenly with gelatin mixture.
Trim 1/4\" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
In a bowl whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix) Sprinkle with pudding mix; mix well. (Mixture will be very thick).
Place one cake layer on oval platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.
Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
Top with second cake layer and repeat filling steps.
For third layer, pipe a decorative star border around the edges.
Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
Arrange raspberries down center opening and blueberries down remaining openings.