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Raspberry Chocolate Torte

Raspberry Chocolate Torte
Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.
12 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • GLAZE:
  • 1/4 cup boiling water
  • 4 teaspoons raspberry gelatin
  • 2 tablespoons seedless raspberry jam
  • TOPPING:
  • 2 cups (12 ounces ) semisweet chocolate chips
  • 2 cartons (8 ounces each) frozen whipped topping, thawed
  • 2 cups fresh raspberries

Directions

  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper;
  • grease the paper. In a large bowl, cream butter and sugar until
  • light and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine flour and cocoa; gradually beat
  • into the creamed mixture. Transfer to prepared pan.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before inverting onto
  • a wire rack to cool completely. Carefully remove waxed paper.
© Taste of Home 2013

2 of 2

Raspberry Chocolate Torte (continued)

Directions (continued)

  • For glaze, stir water and gelatin until dissolved. Stir in jam. Brush
  • evenly over bottom of cake. Trim edges; cut cake widthwise into
  • thirds.
  • For topping, in a microwave, melt chips; stir until smooth. Fold in
  • half of the whipped topping until blended; fold in remaining whipped
  • topping (mixture will be thick).
  • Place one cake layer on a serving platter; spread with 3/4 cup
  • topping. Repeat layers; top with remaining cake. Frost and decorate
  • with raspberries and remaining topping. Yield: 12 servings.
Nutrition Facts: 1 slice equals 614 calories, 32 g fat (21 g saturated fat), 111 mg cholesterol, 138 mg sodium, 79 g carbohydrate, 4 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013