An elegant chocolate torte layered with
raspberry filling and topped with chocolate and whipped cream
will please all the chocolate lovers in your family! From the
kitchen of Faith Wiley, Reiserstown, MD.
Raspberry
Fudge Torte
- 1 (18.25-ounce) package
devil's food cake mix
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) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Mini Morsels
2 cups (12 ounce package) NESTLÉ® 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 on low speed for 30 seconds. Beat on medium
speed for 2 minutes more. Stir in 1 cup mini morsels. Divide
batter among the prepared pans.
- Bake for 20 to 25 minutes
or until a wooden toothpick inserted near the centers comes out
clean. Cool in pans on wire racks for 10 minutes. Remove cake
layers from pans to wire rack; cool completely on wire racks.
- Combine 2 cups semi-sweet
morsels, 1 cup whipping cream and the butter in a medium saucepan
over medium low 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
cornstarch in a small saucepan. Cook and stir over medium heat
until mixture is thickened and bubbly. Cook and stir 2 minutes
more. Transfer to small bowl. Cover; refrigerate for 1 hour.
- Beat the remaining whipping
cream until soft peaks form in small mixer bowl. Fold in chilled
raspberry mixture. Stir the chocolate mixture with a wooden spoon
until mixture reaches desired spreading consistency.
- To assemble, place 1 cake
layer on a serving plate. Spread half of the raspberry mixture
over the top to within 1 inch of the edge of the cake. Top with
a second cake layer. Spread with remaining raspberry filling
to within 1 inch of the edge. Top with remaining cake layer.
Frost top and sides of cake with chocolate mixture, spreading
smooth. Garnish with fresh raspberries 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 (1/12 of recipe): Calories: 670 Calories from Fat:
370 Total Fat: 41 g 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 property of Nestlé® and Meals.com,
used with permission.
