Sorte Torte Cake

Dave Gemignani (pronounced Gem-in-nani) is a bio med technician at Fairview Northland Medical Center in Princeton, where he repairs health care machines. He began his job this past March while completing his coursework for his bio med degree from Western Tech in LaCrosse, Wis.

Gemignani grew up in Beloit, Wis., and one of his big interests growing up was racing go-karts for 12 years. He now wants to race Formula 4 cars. Gemignani also enjoys baking, taking road trips with friends, sailing and snorkeling. One of his favorite places is Key West, Fla. Gemignani learned cooking and baking from his father, who is Italian, and also through making meals with grandparents in Chicago.



1 pkg. Jiffy yellow cake mix

8 oz. pkg. cream cheese

1 pkg. vanilla instant pudding

3 or 4 sliced bananas

1 lg. tub Cool Whip

milk according to pudding directions

fresh strawberries


Make cake according to package directions and bake in 9×13-inch pan for 20 minutes at 350 degrees. Whip together the cream cheese and milk and then stir in the pudding mix and beat until fluffy. Pour on top of cake. Place banana slices on stop of pudding and then spread the Cool Whip over that. Slice the strawberries lengthwise and place evenly over top. Chill until set.