1 box white cake mix, prepared as directed
2 cups mango sorbet (we used peach sherbet)
2 cups strawberry sorbet (we used raspberry sherbet)
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon grated lime peel (we used lemon peel)
2 tablespoons lime juice
Line a jelly-roll pan with waxed paper and spray with cooking spray. Pour cake batter into pan and bake at 350° for 20 minutes. Cool in pan 10 minutes, then remove from pan and cool completely.
Cut cake cross-wise into 3 equal sections. Place one section on serving platter and spread softened mango sorbet evenly over the top. Place another cake section on top and spread with strawberry sorbet. Top with remaining cake section and press down. Cover lightly and freeze about 2 hours or until firm.
Beat cream with sugar, lime peel and lime juice until stiff peaks form. Frost sides and top of torte. Freeze about one hour. If desired, garnish with lime peel and strawberries just before serving. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make 16 slices.
I liked the addition of the citrus to the whipped cream frosting.
I got distracted while the sherbet was "softening" so it kind of seeped into the cake. So, our picture didn't look as pretty as the calendar picture.
The corner pieces were the favorite. Unfortunately, while it was good, it didn't live up to the expectations of "delectable" mainly because the cake was too heavy for the sherbet.