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Chocolate Berry Angel Torte Recipe

Photo by: Taste of Home

Our taste-testers were impressed by the way Katherine Newman of Cedarburg, Wisconsin dresses up a purchased angel food cake! Her dessert has a chocolate filling between the layers and a lovely raspberry topping.

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12 Servings
Prep/Total Time: 25 min.

Ingredients

3 tablespoons sugar, divided
1 tablespoon cornstarch
1 package (10 ounces) frozen raspberries, thawed
1/4 cup heavy whipping cream
1/4 cup packed brown sugar
2 ounces unsweetened chocolate, melted
1 teaspoon rum extract
1 carton (12 ounces) whipped topping, divided
1 prepared angel food cake (10 ounces)

Directions

In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside.
In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping.
Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake.
Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 213 calories, 8 g fat (7 g saturated fat), 7 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Chocolate Berry Angel Torte published in Taste of Home June/July 2003, p53

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