Elegant Chocolate Angel Torte
|Cocoa||1⁄3 Cup (5.33 tbs) (Hershey'S)|
|Angel food cake mix||14 1⁄2 Ounce (1 Package)|
|Whipped topping mix||5 1⁄2 Ounce (2 Envelopes, 2.8 Ounce Each)|
|Cold milk||1 Cup (16 tbs)|
|Strawberry puree||1 Cup (16 tbs)|
|Strawberries||1⁄2 Cup (8 tbs)|
Combine cocoa and contents of cake flour packet.
Proceed with mixing cake as directed on package.
Bake and cool as directed.
Slice cooled cake crosswise into four 1-inch slices.
Combine topping mix, cold milk, and vanilla in large mixer bowl; prepare according to package directions.
Blend in strawberry puree.
Place bottom cake slice on serving plate; spread with one-fourth of topping.
Stack next cake layer, spread with topping.
Continue layering cake and topping.
Garnish with strawberries.
To serve, use sharp serrated knife and cut with a gentle sawing motion.
Mash or puree 2 cups sliced fresh strawberries (or frozen berries, thawed) in blender or food processor to measure 1 cup.