Chocolate Berry Angel Torte |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Our taste-testers were impressed by the way Katherine Newman of Cedarburg, Wisconsin dresses up a purchased angel food cake! Her dessert has a chocolate filling between the layers and a lovely raspberry topping. Ingredients:
3 tablespoons sugar, divided |
1 tablespoon cornstarch |
1 package (10 ounces) frozen raspberries, thawed |
1/4 cup heavy whipping cream |
1/4 cup packed brown sugar |
2 ounces unsweetened chocolate, melted |
1 teaspoon rum extract |
1 carton (12 ounces) whipped topping, divided |
1 prepared angel food cake (8 to 10 ounces) |
Directions:
1. In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside.
2. In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping.
3. Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake.
4. Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce. Yield: 12 servings.
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