1. Preheat oven to 350°F (180°C). Spray one Torte Pan with nonstick cooking spray. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. In Classic Batter Bowl, combine cake mix, sour cream, sherbet and egg; whisk 1 minute or until smooth. Pour batter into prepared pan, spreading to edges. Bake 12-15 minutes or until center feels firm to the touch. Remove pan from oven to Stackable Cooling Rack; let stand 10 minutes. Invert cake onto Cake Pedestal; remove parchment and cool completely.
2. Meanwhile, zest orange using Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Combine cream cheese, powdered sugar, sherbet and zest in Stainless (2-qt./2-L) Mixing Bowl; whisk until smooth. Reserve 3/4 cup (175 mL) of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.
3. Spread filling into well of cake. Refrigerate 1 hour or until ready to serve. Garnish with reserved whipped topping and mandarin orange segments just before serving.

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.