|1||small pkg (9 oz or 250 g) yellow cake mix|
|1/2||cup (150 mL) sour cream|
|1/2||cup (150 mL) melted orange sherbet|
|Filling and Topping|
|4||oz (125 g) cream cheese, softened|
|1/2||cup (125 mL) powdered sugar|
|2||tbsp (30 mL) melted orange sherbet|
|1||container (8 oz/750 mL) frozen whipped topping, thawed, divided|
|1||can (11 oz/300 mL) mandarin orange segments in juice, drained|
Yield: 16 servings
Nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 23 g, Protein 2 g, Sodium 135 mg, Fiber 0 g
U.S. Diabetic exchanges per serving: 1 starch, 1/2 fruit, 1 1/2 fat (1 1/2 carb)
Cook's Tips: Making a few small adjustments to a cake mix creates an entirely new flavor and appearance. Here, sour cream and melted sherbet replace the water in the batter.
The cake can be doubled using an 18.25-oz (510-g) package of cake mix. Double remaining ingredients and divide between two Torte Pans. Increase bake time to 14-16 minutes. Cool completely and wrap and freeze one cake for up to 1 month. Prepare filling and topping when you’re ready to serve the second cake.