Raseberry Chocolate Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
18 1/4 package(s) devil's food cake mix |
1- 8oz package(s) cream cheese softened |
1/2 cup(s) sugar |
1 teaspoon(s) vanilla extract |
1 cup(s) pecans finely chopped |
2 cup(s) heavy whipping cream whipped |
2 pint(s) fresh raspberries |
Directions:
1. Prepare and bake the cake according to package directions, using
2. two 9- in. round baking pans. Cool for 10 minutes before removing
3. from pans to wire racks to cool completely.
4. In a large mixing bowl, beat cream cheese, sugar and vanilla until
5. smooth; stir in chopped pecans. Fold in whipped cream. Split each
6. cake into two horizontal layers. Place one bottom layer on a serving
7. plate; top with a fourth of the cream cheese mixture.
8. Arrange 1 cup raspberries over filling; repeat layers three times.
9. Refrigerate until serving.
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