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
  • ingredients 13
  • servings 12
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

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Expert Tips

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

Nutritional information

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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.