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Raspberry Fudge Torte

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

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  • Prep Time 45 min
  • Total Time 3 hr 30 min
  • Servings 12

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

Directions

  • 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.

EXPERT TIPS

Expert Tips

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

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
Trans Fat
2g
2%
),
Cholesterol
75mg
75%;
Sodium
420mg
420%;
Total Carbohydrate
64g
64%
(Dietary Fiber
4g
4%
  Sugars
45g
45%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
8%;
Iron
15%;
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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