Printable | Taste of Home

Chocolate Raspberry Torte

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

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

Printed from tasteofhome.com Oct 7, 2008

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Chocolate Raspberry Torte cont.

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.