- 1 (18.25-oz.) package lemon cake mix
- 1 1/4 cups water
- 1/2 cup LAND O LAKES® Butter, melted
- 3 LAND O LAKES® All-Natural Eggs
Frosting & Filling:
- 2 cups whipping cream
- 1/3 cup powdered sugar
- 1/2 to 1 tsp. mint extract*
- 1 (15.75-oz.) can lemon pie filling
- Fresh mint leaves
- Lemon slices
Heat oven to 350°F. Grease bottom only of 15x10x1-inch jelly-roll pan; set aside.
Combine all cake ingredients in large bowl. Beat according to package directions. Spread batter evenly into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen edges. Cool completely.
Cut cake crosswise into 3 equal (10×5-inch) pieces while in pan. Place pan into freezer until cake is firm (30 to 40 minutes).
Meanwhile, place whipping cream, powdered sugar and desired amount of mint extract in large bowl; beat until stiff peaks form. Gently stir in 1/2 cup lemon pie filling.
Remove cake from freezer; place 1 cake piece, lifting with wide spatula, onto rectangular serving tray. Spread half (about 1/2 cup) of remaining pie filling over cake. Spread 1/2 cup whipped cream mixture over lemon filling. Top with second cake piece; spread with remaining pie filling and 1/2 cup whipped cream mixture. Top with third cake piece; spread remaining whipped cream mixture over sides and top of torte. Refrigerate until set (6 to 8 hours).
Before serving, garnish with fresh mint leaves and lemon slices. Cut torte with long, sharp serrated knife. Store refrigerated.
*Substitute vanilla or lemon extract.
Use a deep bowl when whipping cream to prevent spatters.