in a large nonstick skillet cook cake wedges over medium high heat for 3 to 5 minutes or until lightly toasted, turning to brown evenly. Set aside.
In a blender or food processor mix 2 cups of the raspberries, caramel topping, and jelly. Cover and blend or process with several on/off pulses until smooth. Strain mixture through fine mesh sieve into a bowl; discard seeds. To serve, divide toasted cake wedges among four dessert plates or bowls. Top with berry mixture, remaining berries, small scoops of sorbet, and mint. Makes four servings.