Raspberry Chocolate Torte Recipe

5 1 1
Raspberry Chocolate Torte Recipe
Raspberry Chocolate Torte Recipe photo by Taste of Home
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Raspberry Chocolate Torte Recipe

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5 1 1
Publisher Photo
"This recipe is constantly requested by family and friends," writes Janis Murphy of Redondo Beach, California. "Feel free to substitute other berries," she adds.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

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

  • 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
  1. 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.
  2. In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.
  3. 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

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MY REVIEW
helliot User ID: 3030186 57262
Reviewed Jun. 1, 2011

"Made this for my mother-in-law's birthday, and she loved it! Delicious and beautiful!"

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