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Raspberry Chocolate Torte Recipe

Raspberry Chocolate Torte Recipe

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

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

  • 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.