Chocolate Raspberry Torte
Quick Cooking
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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."
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) chocolate cake mix
- 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:
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.
In a large mixing bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.
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.