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Chocolate Torte with Raspberry Filling

"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."
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 3 ounces cream cheese, softened
  • 3/4 cup cold whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups fresh raspberries
  • Confectioners' sugar
  • Fresh mint and additional raspberries, optional

Directions

  • 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.
  • 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.
  • 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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