Strawberry Custard Torte

1 package (18 ¼ oz) yellow cake mix
1/3 cup sugar
1 TBSP cornstarch
1/8 tsp salt
1 cup milk
2 egg yolks, lightly beaten
1 TBSP butter or margarine
1 tsp vanilla extract
1 carton (12 oz) frozen whipped topping, thawed
1 package (1 lb) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional

Prepare and bake cake according to package directions, using 2 greased and floured 9 in round baking pans. Cool 10 minutes; remove from pans to wire racks to cool completely.

In sauce pan combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter and vanilla. Cover and refrigerate until chilled.

Place half of the shipped topping in a bowl, add strawberries. Split each cake into two horizontal layers; place one layer on a serving plate. Spread with half of the strawberry mixture. Top with a second cake layer, spread with custard. Add third layer; spread with remaining strawberry mixture. Top with remaining cake and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.

Lora says: I hope that you had a very happy birthday. In honor of your birthday I am sending you my favorite cake recipe. I make it for my birthday every year. I use one big heart shaped cake pan so I omit the two strawberry whipped creamed layers and just 1 1/2 times the custard recipe. I've attached a picture of what the heart shaped cake looks like. Because we are so far away I figured this would be the best way to share cake with you on your birthday!

Melba's note: Lora, I wish you could have been here, too! We could have had another triple birthday babe's blowout like we did in 2001! Oh the memories...