Orange Dream Torte!

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I don't know if I have ever been so proud of a dessert that I have made before... This orange "dream torte" or creamsicle cake as I have been calling it was HEAVEN!!! So easy and it tasted like a cheese cake on top of a normal cake. My dad loves creamsicle's so I thought this would be great recipe to try and my family FREAKED on it!!! They all want to buy Pampered Chef's torte pans and the Easy Accent Decorator  HA! Here is the recipe from Pampered Chef's "Simply Sweet Cookbook"- TRY THIS! SO DAMN GOOD!
Ingredients:
Cake
1 Small pkg (9 oz or 250 g) yellow cake mix (I used half a box of yellow cake mix)
1/2 cup sour cream
1/2 cup melted orange sherbet
1 egg
Filling and Topping
1 orange
4 oz. (125 g) cream cheese, softened
1/2 cup powdered sugar
2 Tbs. melted orange sherbet
1 container (8 oz/750 mL) frozen whipped topping, thawed, divided
1 can (300 mL) mandarin orange segments in juice, drained
Directions:
1. Preheat oven to 350. Spray one torte pan (or cake pan... torte works best because it has a ring for the filling) with nonstick cooking spray. Place an 8-in circle of parchment paper over the center of the pan. In a mixing bowl combine cake mix, sour cream, sherbet and egg; whisk 1 minute or until smooth. 
Pretty colors!
Pour batter into prepared pan, spreading to edges. Bake 12-15 minutes or until center feels firm to the touch. Remove pan from oven to cooling rack; let stand 10 minutes. Invert cake onto cake pedestal, remove parchment and cool completely.
Before
After
2. Meanwhile, zest orange to measure 1 Tbs. Combine cream cheese, powdered sugar, sherbet and zest in a small mixing bowl; whisk until smooth (I used a hand mixer to really get it smooth). Reserve 1/4 of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.
3. Spread filling into well of cake. Refrigerate 1 hour or until ready to serve. Garnish with reserved whipped topping and mandarin orange segments just before serving.
Cake inverted onto cake pedestal
TA DA!

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