Mango Raspberry Sorbet Torte

12  pieces		Betty Crocker Angel Food Cake Mix
2  cups		mango sorbet
2  cups		raspberry sorbet

Tip: For nutritional information on all the ingredients in Mango Raspberry Sorbet Torte just click on each ingredient name. Then adjust the serving size for any Mango Raspberry Sorbet Torte ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bake angel food cake the day before and invert.

Soften sorbet by placing in refrigerator for 30-90 minutes.

Cut cake horizontally into 3 equal sections with serrated knife. On serving platter, place bottom section. Get mango sorbet out of its container by cutting container in half or just popping it out. Slice sorbet into half inch slices and place on top of cake layer, cutting slices to fit. Place next cake section onto the sorbet. Cover similarly with strawberry sorbet. Top with remaining cake section. Cover lightly; freeze about 2 hours or until firm.

Just before serving, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of cake. Make sure cake is out of freezer for 10 minutes total so it is slightly softened. Slice and serve!