Raspberry Fudge Torte

With its pretty pink topping on a chocolate cake base, this dessert serves 12 in spectacular fashion.

Prep: 45 min | Yield: 12 servings

Ingredients

Cake

• 1 (1 pound 2.25 ounce) box chocolate fudge cake mix with pudding
• 1 (8 ounce) container sour cream
• 3/4 cup water
• 1/3 cup oil
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup miniature semisweet chocolate chips

Raspberry Cream

• 1 (10 ounce) package frozen raspberries in syrup, thawed
• 2 tablespoons granulated sugar
• 4 teaspoons cornstarch
• 1/2 cup whipping cream, whipped

Frosting and Garnish

• 3/4 cup chocolate creamy ready-to-spread frosting
• 1/2 pint (1 cup) fresh raspberries

Instructions

1. Heat oven to 350 degrees F (if using dark or nonstick pans, heat oven to 325 degrees F). Grease and flour** two 9 inch round cake pans.
2. In large bowl, beat all cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat gpt 2 minutes on medium speed.
3. Stir in chocolate chips.
4. Pour batter into pans.
5. Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
6. Cool for 15 minutes.
7. Remove from pans; place on cooling racks.
8. Cool completely, about 1 hour. (Wrap and freeze 1 cake layer for a later use.)
9. Meanwhile, to remove seeds from raspberries, place strainer over small saucepan; pour raspberries into strainer. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Stir sugar and cornstarch into raspberries until smooth. Cook over low heat until mixture is bubbly and thickened, stirring constantly. Boil for 1 minute.
10. Place waxed paper or plastic wrap over surface of mixture; refrigerate for 30 minutes or until cold.
11. Fold in whipped cream.
12. To assemble torte, place cake layer, top side down, on serving plate. Spread with thin layer of frosting.
13. Top with raspberry cream, spreading to within 1/2 inch of edge.
14. Frost sides of torte with remaining frosting. Refrigerate at least 1 hour before serving.
15. Just before serving, arrange raspberries around top edge of torte.
16. If desired, garnish with additional fresh raspberries and mint sprigs.
17. Store torte in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

If desired, prepare cake layers ahead of time and freeze. The torte can be assembled up to 6 hours before serving.

Attribution

Recipe and photo used with permission from: Pillsbury