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Chocolate Raspberry Torte

Serve this beautiful cake at a birthday party for a lady friend—then get set to receive sweet responses from everyone who tastes it. It's as swift as it's sweet, too. While it looks like it took hours to prepare, only you need to know that the recipe's actually a time-saver—it starts off with a boxed cake mix! Even the raspberry filling and fluffy chocolate frosting that flavor the confe

12-16 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

1 package devil's food cake mix with pudding (regular size)
3 cups heavy whipping cream
1/2 cup confectioners' sugar
1/3 cup baking cocoa
3/4 cup Raspberry Curd (also in Recipe Finder)
Fresh raspberries for garnish, optional

Directions

Grease a 15-in. x 10-in. 1-in. baking pan. Line the bottom with waxed
paper; grease and flour paper. Mix cake batter according to package
directions. Spread evenly into pan.
Bake at 350° for 15-20 minutes or until cake tests done. Cool on
a wire rack for 10 minutes. Remove from the pan; peel off and
discard waxed paper. Cool completely.
In a bowl, beat cream until soft peaks form; set aside 1/2 cup. To
remaining cream, add sugar and cocoa; beat until stiff peaks form.
Set aside.
With a serrated knife, cut cake lengthwise into three equals pieces.
Place one layer on a serving plate. Fold reserved 1/2 cup cream into
curd; spread half over first cake layer. To with second cake layer
and remaining curd. Top with remaining cake layer. Frost top and
sides with cocoa-cream mixture. Chill for several hours or
overnight. Garnish with raspberries if desired. Yield: 12-16

2 of 2

Chocolate Raspberry Torte (continued)

Directions (continued)

servings.

Editor's Note: Rich's Whip Nondairy Whipped Topping may be used instead of heavy cream.