Raspberry Chocolate Torte |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe is constantly requested by family and friends, writes Janis Murphy of Redondo Beach, California. Feel free to substitute other berries, she adds. Ingredients:
1 package devil's food cake mix (regular size) |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
1 cup finely chopped pecans |
2 cups heavy whipping cream, whipped |
2 pints fresh raspberries |
1/2 cup pecan halves |
Directions:
1. Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.
3. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times. Garnish with pecan halves. Refrigerate until serving. Yield: 12-16 servings.
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