Independence Day Recipes
Red, White and Blueberry Torte
Enjoy a patriotic treat with this recipe for Red, White and Blueberry Torte. Bursting with chocolate morsels, the cake-like bottom is layered with a fluffy cream cheese and whipped topping mixture, and decorated with colorful, fresh fruit. It's sure to create fireworks at any party!
Prep: 20 min | Bake: 25 min
Cool: 30 min | Yield: 8 to 10 servings
Ingredients
- 3/4 cup granulated sugar
- 6 tablespoons butter or margarine
- 1 tablespoon water
- 1 1/2 cups (9 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels, divided
- 1 teaspoon vanilla extract, divided
- 2 large eggs
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (8 ounce) package cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1/2 of an 8 ounce container frozen light whipped topping, thawed
- 2 cups sliced strawberries
- 1/4 cup fresh blueberries
Instructions
- Heat oven to 350 degrees F. Line 9-inch-round cake pan with wax paper; grease paper.
- Combine 3/4 cup sugar, butter and water in small, heavy-duty saucepan. Bring to a boil, stirring constantly; remove from heat.
- Add 3/4 cup morsels; stir until smooth.
- Stir in 1/2 teaspoon vanilla extract.
- Add eggs, one at a time, stirring well after each addition.
- Add flour, baking soda and salt; stir until well blended.
- Stir in remaining 3/4 cup morsels.
- Pour into prepared cake pan.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool in pan for 15 minutes.
- Invert torte onto wire rack; remove wax paper.
- Turn right side up; cool completely.
- Beat cream cheese, 2 tablespoons sugar and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy.
- Stir in whipped topping.
- Spread over torte; top with berries.
- Refrigerate until ready to serve.
Attribution
Recipe and photo used with permission from: Nestlé and meals.com