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Chocolate Berry Angel Torte
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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 squares (1 ounce each) unsweetened chocolate, melted
1 teaspoon rum extract or vanilla extract
1 carton (12 ounces) whipped topping, divided
1 prepared angel food cake (10 ounces)
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 mixing 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |