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Chocolate Raspberry Torte
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |