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Raspberry Fudge Torte

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Pillsbury Kitchens
Updated Aug 9, 2023
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With its pretty pink topping on a chocolate cake base, this dessert serves 12 in spectacular fashion.

Raspberry Fudge Torte

  • Prep Time 45 min
  • Total 3 hr 30 min
  • Ingredients 13
  • Servings 12
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Ingredients

Cake

  • 1 box 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

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

500 Calories
25g Total Fat
5g Protein
64g Total Carbohydrate
45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
10g
50%
Trans Fat
2g
Cholesterol
75mg
26%
Sodium
420mg
17%
Potassium
270mg
8%
Total Carbohydrate
64g
21%
Dietary Fiber
4g
14%
Sugars
45g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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