Rasberry Fudge Torte Recipe

Directions:

1. CAKE:.
2. In large bowl, combine cake mix, sour cream, water, eggs, oil and vanilla.
3. Beat on medium for 2 minutes.
4. Fold in miniature chips.
5. Pour into three greased and floured 9 round baking pans.
6. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. GANACHE:.
9. Place chocolate chips in small bowl
10. In small saucepan, bring cream just to a boil.
11. Pour over chocolate; whisk until smooth.
12. Stir in butter.
13. Transfer to small bowl; cover and refrigerate until mixture reaches a spreading consistency, stirring occasionally.
14. RASBERRY CREAM:.
15. Mash and strain raspberries.
16. Combine suar and cornstarch; stir in rasberry juice.
17. Bring to a boil, cook and stir over low heat for 1-2 minutes until thickened.
18. Cover and refrigerate for 30 minutes.
19. Fold in whipped cream.
20. ASSEMBLE:.
21. Place on cake layer on a serving plate; spread with half of ganache.
22. Top with second cake layer; spread with raspberry cream.
23. Top with remaining cake layer; spread with remaining ganache.
24. Garnish with raspberries if desired.
25. Cover and store in refrigerator.