Festive Lowfat Torte

One of my go-to recipes for the holidays is a white chocolate torte served with a raspberry sauce.  You can't beat it for the Christmas colors.  It can be dolled up for company with some greenery.  I originally got the recipe from a cooking class, but changed it up to make it more heart healthy.  When buying an Angel Food cake mix, go for the plain white cake.  I must have been in a catatonic state when I went to the store.  I thought I bought the plain mix, but when I got home, I had the funfetti flavor in my bag.  It must be perimentalpause perimenopause .

White Chocolate Torte with Raspberry Sauce

1 box Angel Food cake mix
1 large container Cool Whip
4 ounces White Chocolate
12 ounces frozen raspberries
Sugar or sweetener to taste

Mix angel food cake according to package directions.  Line a 15 x 10 inch jelly roll pan with parchment paper.  Pour batter into pan.  Bake at 350 degrees for 20-25 minutes or until light golden brown.  Cool in pan on wire rack.

Meanwhile, melt white chocolate in top of double boiler over low heat.  Mix into Cool Whip.

Loosen edges of cake from pan with a knife.  Cut cake into thirds with a serrated knife.  Invert one layer onto serving platter.  Spread layer with Cool Whip mixture.  Repeat procedure with remaining layers.  Frost top and sides of cake with remaining Cool Whip mixture.  Cover and refrigerate for at least four hours.

For raspberry sauce, puree raspberries in a food processor.  Strain raspberries to remove seeds.  Add sugar to taste.  Serve sauce with cake.  Enjoy!