Raspberry Fudge Torte

Raspberry Fudge Torte

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

Prep Time

45

Minutes

Total Time

3:30

Hrs:Mins

Makes

12

servings

Cake
1
box (1 lb 2.25 oz) chocolate fudge cake mix with pudding
1
container (8 oz) sour cream
3/4
cup water
1/3
cup oil
1
teaspoon vanilla
3
eggs
1
cup miniature semisweet chocolate chips
Raspberry Cream
1
package (10 oz) frozen raspberries in syrup, thawed
2
tablespoons 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
  1. Heat oven to 350°F (if using dark or nonstick pans, heat oven to 325°F). Grease and flour two 9-inch round cake pans. In large bowl, beat all cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat 2 minutes on medium speed. Stir in chocolate chips. Pour batter into pans.
  2. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans; place on cooling racks. Cool completely, about 1 hour. (Wrap and freeze 1 cake layer for a later use.)
  3. 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 1 minute. Place waxed paper or plastic wrap over surface of mixture; refrigerate 30 minutes or until cold. Fold in whipped cream.
  4. To assemble torte, place cake layer, top side down, on serving plate. Spread with thin layer of frosting. Top with raspberry cream, spreading to within 1/2 inch of edge. Frost sides of torte with remaining frosting. Refrigerate at least 1 hour before serving.
  5. Just before serving, arrange raspberries around top edge of torte. If desired, garnish with additional fresh raspberries and mint sprigs. Store torte in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If desired, prepare cake layers ahead of time and freeze. The torte can be assembled up to 6 hours before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 220),
  • Total Fat 25g
    • (Saturated Fat 10g,
    • Trans Fat 2g),
  • Cholesterol 75mg;
  • Sodium 420mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 4g,
    • Sugars 45g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.