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    4

Raspberry Fudge Torte

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

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

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

Steps

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
220
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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