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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is so simple, NO baking. Great for a short notice dessert that they will think you slaved over all day. Ingredients:
1 9-inch prepared angel food cake (18 ounces) |
1 container (8 ounces) light frozen whipped topping, thawed |
chocolate curls and fresh raspberries for garnish |
for the filling |
1 package (6 ounces) semisweet chocolate morsels |
1/4 cup low-fat sour cream, at room temperature |
2 teaspoons dark rum or orange juice |
Directions:
1. To prepare the filling, in a double boiler over simmering (not boiling) water, melt the chocolate morsels. Remove pan from water. Add sour cream and stir until smooth and well blended. Stir in rum. Mix well. Let cool until chocolate mixture is thick enough to spread, about 10 minutes.
2. Using a serrated knife, split the cake horizontally into 3 layers. Place bottom layer on a serving plate. Spread with half of chocolate mixture. Top with the second cake layer and spread with remaining chocolate mixture. Top with third cake layer.
3. Spread whipped topping over top and sides of cake. Chill for I hour before serving. Sprinkle with chocolate curls and garnish with fresh raspberries.
4. -VARIATION-
5. Fruit lovers can omit the chocolate filling and fill the cake with a mixture of crushed strawberries and light frozen whipped topping, thawed. Garnish torte with whole strawberries.
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