Raspberry Fudge Torte

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

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Servings 12

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2 Ratings

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ingredients 13
Prep Time 45 min
Total Time 3 hr 30 min

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

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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

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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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Sue3867

report Posted May. 12, 2010 11:59 AM

It was delicious, but removing the raspberry seeds was a time consuming difficult step. Also, if I make this again, I would use Cool Whip over whipping the whip cream.