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Chocolate Berry Angel Torte


  • 3 tablespoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup heavy whipping cream
  • 1/4 cup packed brown sugar
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon rum extract
  • 1 carton (12 ounces) whipped topping, divided
  • 1 prepared angel food cake (8 to 10 ounces)


  • 1. In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside.
  • 2. In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping.
  • 3. Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake.
  • 4. Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce.

Nutrition Facts

1 piece: 213 calories, 8g fat (7g saturated fat), 7mg cholesterol, 181mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 2g protein.


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