Michele's French Torte Cake - Kraft Recipes Top
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Michele's French Torte Cake

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Make It

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  • Preheat oven to 350 degrees. Prepare cake mix according to package directions except use the drained pineapple juice instead of water. If you don't have enough pineapple juice, add just enough water to make up what you need. Add one mashed banana to the cake batter. Pour into prepared pans and bake according to package. Cool on wire racks.
  • Meanwhile, prepare frosting. Cook milk and flour on top of stove over low heat, whisking constantly until it forms a paste. Let cool until warm. Beat butter, shortening, sugar and vanilla until fluffy. Add paste mixture 1 tsp. at a time beating well after each addition. After all the paste is combined, beat at high speed for 5 minutes. Add crushed pineapple to the frosting.
  • Cut cooled cakes horizontally in half. Taking one layer at a time, spread the frosting over the cake and layer sliced bananas over frosting. Overlap the frosting a little over the edge of cake. Do not frost the sides of the cake. Repeat this procedure with each layer until to reach the top layer. Frost top layer and decorate with mandarin oranges and cherries in any design that you wish. I make flowers (daisies). Refrigerate the cake at least 5 hours before serving.

Special Equipment Needed


This cake is very very moist and has been a big favorite everytime I make it. ENJOY!!!

Ratings & Reviews

Rated 5 out of 5 by from I found the new marshmellows to be a big improvement over the old ones for making smores. I found the new marshmellows to be a big improvement over the old ones for making smores. Would definitely recommend them. JW
Date published: 2011-09-16
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