Chocolate Raspberry Torte |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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When our daughter requested this fancy layered cake for her birthday, I was afraid it would be difficult to make, writes Rosemary Ford Vinson of El Cajon, California. But it's so easy! Everyone oohs and aahs at how pretty it is. Ingredients:
1 package chocolate cake mix (regular size) |
1 package (3 ounces) cream cheese, softened |
3/4 cup cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 carton (8 ounces) frozen whipped topping, thawed |
2 cups fresh raspberries |
confectioners' sugar |
fresh mint and additional raspberries, optional |
Directions:
1. Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.
3. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired. Store in the refrigerator. Yield: 12 servings.
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