Chocolate Raspberry Torte |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Quick Cooking, courtesy of Rosemary Ford Vinson. I've made this several times-easy and good. Ingredients:
1 (18 1/4 ounce) package chocolate cake mix |
1 (3 ounce) package cream cheese, softened |
3/4 cup cold milk |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (8 ounce) carton frozen whipped topping, thawed |
2 cups fresh raspberries |
confectioners' sugar |
Directions:
1. Prepare cake according to package directions, using three greased and floured 9-in.
2. round cake pans.
3. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes; remove from pans to wire racks to cool completely.
5. In a mixing bowl, beat cream cheese until fluffy.
6. Combine milk and pudding mix; add to cream cheese and mix well.
7. Fold in whipped topping and raspberries.
8. Place on cake layer on a swervice plate.
9. Spread with half of the filling.
10. Repeat layers.
11. Top with remaining cake; dust with confectioners' sugar.
12. Garnish with mint and raspberries of desired.
13. Store in refrigerator.
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