Chocolate Torte with Raspberry Filling
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 12 servings.
"When our daughter requested this fancy layered cake for her birthday, I was afraid it would be difficult to make," writes Rosemary Ford Vinson of El Cajon, California. "But it's so easy! Everyone oohs and aahs at how pretty it is."
Ingredients
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1 package chocolate cake mix (regular size)
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3 ounces cream cheese, softened
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3/4 cup cold whole milk
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1 package (3.4 ounces) instant vanilla pudding mix
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1 carton (8 ounces) frozen whipped topping, thawed
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2 cups fresh raspberries
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Confectioners' sugar
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Fresh mint and additional raspberries, optional
Directions
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1.
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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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2.
In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.
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3.
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.
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