Raspberry Chocolate Torte Recipe

Raspberry Chocolate Torte Recipe photo by Taste of Home

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"This recipe is constantly requested by family and friends," writes Janis Murphy of Redondo Beach, California. "Feel free to substitute other berries," she adds.

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Raspberry Chocolate Torte Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 12-16 Servings

20 35 55

Ingredients

1 package devil's food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup finely chopped pecans
2 cups heavy whipping cream, whipped
2 pints fresh raspberries
1/2 cup pecan halves

Directions

Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times. Garnish with pecan halves. Refrigerate until serving. Yield: 12-16 servings.

Originally published as Raspberry Chocolate Torte in Quick Cooking May/June 2004, p37