Raspberry Fudge Torte

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

  • 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
  • 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.
  • 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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