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Contest-Winning Raspberry Chocolate Torte

 Contest-Winning 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


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure 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
  • 2 cups (12 ounces ) semisweet chocolate chips
  • 2 cartons (8 ounces each) frozen whipped topping, thawed
  • 2 cups fresh raspberries


  • 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

2 of 2

Contest-Winning Raspberry Chocolate Torte (continued)

Directions (continued)

  • a wire rack to cool completely. Carefully remove waxed paper.
  • 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.
Nutritional 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.