Raspberry Butter Torte Recipe

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Raspberry Butter Torte Recipe
Raspberry Butter Torte Recipe photo by Taste of Home
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Raspberry Butter Torte Recipe

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Publisher Photo
Raspberry pie filling and homemade chocolate frosting jazz up a packaged cake mix in this picture-perfect torte created by our Test Kitchen. With a hint of rum flavor, it’s rich and creamy for special occasions, but so simple to do, you could prepare it on weeknights, too.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 package butter recipe golden cake mix (regular size)
  • 1/4 cup chopped almonds, toasted
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons rum extract
  • 2 cups raspberry cake and pastry filling
  • Chocolate curls
  • Sliced almonds, toasted, optional

Directions

Prepare cake batter according to package directions; fold in chopped almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form.
Cut each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers.
Place remaining frosting in a pastry bag with a star tip #195. Decorate top and sides of cake as desired. Garnish with chocolate curls. Sprinkle with sliced almonds if desired. Store in the refrigerator. Yield: 12-14 servings.
Editor's Note: For the cake pictured, pipe about 1/2 cup frosting around the cake between layers and 1-1/2 cups on top.
Originally published as Raspberry Butter Torte in Quick Cooking January/February 2006, p51

Nutritional Facts

1 slice: 464 calories, 22g fat (12g saturated fat), 104mg cholesterol, 334mg sodium, 63g carbohydrate (40g sugars, 2g fiber), 4g protein.

  • 1 package butter recipe golden cake mix (regular size)
  • 1/4 cup chopped almonds, toasted
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons rum extract
  • 2 cups raspberry cake and pastry filling
  • Chocolate curls
  • Sliced almonds, toasted, optional
  1. Prepare cake batter according to package directions; fold in chopped almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form.
  3. Cut each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers.
  4. Place remaining frosting in a pastry bag with a star tip #195. Decorate top and sides of cake as desired. Garnish with chocolate curls. Sprinkle with sliced almonds if desired. Store in the refrigerator. Yield: 12-14 servings.
Editor's Note: For the cake pictured, pipe about 1/2 cup frosting around the cake between layers and 1-1/2 cups on top.
Originally published as Raspberry Butter Torte in Quick Cooking January/February 2006, p51

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Reviews forRaspberry Butter Torte

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MY REVIEW
katlaydee3 User ID: 3741999 133347
Reviewed May. 9, 2011

"This is excellent. I made it for dessert for Mother's Day and everyone loved it."

MY REVIEW
Tingzen User ID: 540560 154552
Reviewed Dec. 11, 2008

"I first made this a couple of years ago for my manager's birthday. It was a HIT! I couldn't believe something that was so easy to put together tasted so decadent and looked so professional! This has become a staple cake for me, for special occasions and other events."

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