Spread this pretty pink filling on chocolate cake layers, and you're guaranteed to hear raves. Preserves and liqueur give it raspberry flair. —Laura McDowell, Lake Villa, Illinois
Total TimePrep/Total Time: 10 min.
- 3/4 cup heavy whipping cream
- 1/3 cup seedless raspberry preserves
- 2-1/4 teaspoons sugar
- 1-1/2 teaspoons raspberry liqueur
- In a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form. Spread between cake layers.
Nutrition Facts2 tablespoons: 59 calories, 4g fat (3g saturated fat), 15mg cholesterol, 4mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.
Originally published as Best Chocolate Raspberry Torte in Taste of Home November 2011