Berry Cream Torte

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
• 1 container (8 oz) frozen whipped topping, thawed
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup sliced fresh strawberries
• 1/4 cup seedless strawberry jam
• 1 tablespoon orange juice

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for two 8- or 9-inch round cake pans, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
2. In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
3. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store in refrigerator.