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Chocolate-Raspberry Angel Food Torte

 Chocolate-Raspberry Angel Food Torte
Here's a classic angel food cake dressed up in its Christmas best. This no-fuss torte tastes as great as it looks.—Lisa Dorsey, Pueblo, Colorado
12 ServingsPrep/Total Time: 20 min.


  • 1 prepared angel food cake (8 to 10 ounces)
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 jar (12 ounces) seedless raspberry jam
  • Fresh raspberries and mint leaves


  • Split cake horizontally into four layers. In a large bowl, beat the
  • cream, confectioners' sugar and cocoa until stiff peaks form.
  • To assemble, place one cake layer on a serving plate; spread with a
  • third of the raspberry jam. Repeat layers twice. Top with remaining
  • cake layer. Spread frosting over top and sides of cake. Chill until
  • serving. Just before serving, garnish with raspberries and mint
  • leaves. Yield: 12 servings.
Nutritional Facts: 1 slice equals 237 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 153 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.