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Raspberry-Fudge Fantasy Torte

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  • Prep 35 min
  • Total 3 hr 15 min
  • Servings 12
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You can’t go wrong with this tempting special-occasion masterpiece. At its heart--raspberries and cream sandwiched between luscious layers of Betty Crocker™ Super Moist™ chocolate fudge cake.
Updated Aug 11, 2011
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  • 2/3 cup miniature semisweet chocolate chips
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 cup water
  • 1/2 cup butter or margarine, softened
  • 3 eggs
  • 3 cups whipping cream
  • 1/3 cup powdered sugar
  • 1 1/2 cups fresh raspberries
  • 1/3 cup seedless raspberry preserves
  • 1 1/2 cups miniature semisweet chocolate chips


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
  • 2
    In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.
  • 3
    Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
  • 4
    In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
  • 5
    Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add the raspberries to the top of this cake just before serving. If you place them on the frosting too soon, some of their color may “bleed” into the frosting.
  • tip 2
    For a twist, try an almond-flavored frosting and filling. Simply add 1 teaspoon almond extract to the whipping cream and powdered sugar before beating in step 4.
  • tip 3
    Raspberries are delicate little gems. Be sure to look for brightly colored and plump berries with no signs of mold. You can store raspberries, in a single layer if possible, in the refrigerator up to 3 days. To prevent mushiness, rinse lightly just before using.
  • tip 4
    Use a container of Betty Crocker® Whipped or Rich & Creamy vanilla frosting instead of the whipped cream.


Nutrition Facts are not available for this recipe
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