An elegant chocolate torte layered withraspberry filling and topped with chocolate and whipped creamwill please all the chocolate lovers in your family! From thekitchen of Faith Wiley, Reiserstown, MD.
Recipe: Raspberry Fudge Torte
1 (18.25-ounce) package devil’s food cakemix 1 (8-ounce) container sour cream 3/4 cup water 3 large eggs 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 cup (6 ounces) NESTL ® TOLL HOUSE® Semi-SweetChocolate Mini Morsels 2 cups (12 ounce package) NESTL ® TOLL HOUSE®Semi-Sweet Chocolate Morsels 1 1/2 cups heavy whipping cream – divided use 2 tablespoons butter 1 (10-ounce) container frozen red raspberries in syrup, thawed 3 tablespoons granulated sugar 4 teaspoons cornstarch Fresh red raspberries (optional) Fresh mint (optional)
Preheat oven to 350°F (175°C).Grease and flour three 9-inch round cake pans.
Combine cake mix, sour cream, water, eggs,vegetable oil and vanilla extract in large mixer bowl. Beat onlow speed for 30 seconds. Beat on medium speed for 2 minutesmore. Stir in 1 cup mini morsels. Divide batter among the preparedpans.
Bake for 20 to 25 minutes or until a woodentoothpick inserted near the centers comes out clean. Cool inpans on wire racks for 10 minutes. Remove cake layers from pansto wire rack; cool completely on wire racks.
Combine 2 cups semi-sweet morsels, 1 cupwhipping cream and the butter in a medium saucepan over mediumlow heat until melted and smooth. Transfer to medium bowl. Cover;refrigerate for 1 hour. Strain raspberries and discard the seeds.Combine the strained raspberry mixture, sugar and cornstarchin a small saucepan. Cook and stir over medium heat until mixtureis thickened and bubbly. Cook and stir 2 minutes more. Transferto small bowl. Cover; refrigerate for 1 hour.
Beat the remaining whipping cream untilsoft peaks form in small mixer bowl. Fold in chilled raspberrymixture. Stir the chocolate mixture with a wooden spoon untilmixture reaches desired spreading consistency.
To assemble, place 1 cake layer on a servingplate. Spread half of the raspberry mixture over the top to within1 inch of the edge of the cake. Top with a second cake layer.Spread with remaining raspberry filling to within 1 inch of theedge. Top with remaining cake layer. Frost top and sides of cakewith chocolate mixture, spreading smooth. Garnish with freshraspberries and mint, if desired.
Makes 12 to 16 servings.
Estimated Times Preparation Time: 35 mins Cooking Time: 20 mins Cooling Time: 2 hrs cooling
Nutritional Information Per Serving (1/12of recipe): Calories: 670 Calories from Fat: 370 Total Fat: 41g Saturated Fat: 21 g Cholesterol: 120 mg Sodium: 380 mg Carbohydrates:70 g Dietary Fiber: 5 g Sugars: 49 g Protein: 8 g
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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