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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. package (18-1/2 ounces) butter recipe golden cake mix
3. /4 cup chopped almonds, toasted
4. cups heavy whipping cream
5. cup confectioners' sugar
6. /4 cup baking cocoa
7. -1/2 teaspoons rum extract
8. cups raspberry filling
9. Chocolate curls
10. Sliced almonds, toasted, optional
11. Directions
12. Prepare cake batter according to package directions; fold in chopped almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely.
13. For frosting, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form.
14. Cut each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers.
15. Place remaining frosting in a pastry bag with a star tip #195. Decorate top and sides of cake as desired. Garnish with chocolate curls. Sprinkle with sliced almonds if desired. Store in the refrigerator. Yield: 12-14 servings.
16. Editor's Note: For the cake pictured, pipe about 1/2 cup frosting around the cake between layers and 1-1/2 cups on top.
17. Originally published as Raspberry Butter Torte in Quick Cooking January/February 2006, p51
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