RASPBERRY-FUDGE FANTASY TORTE
You can't go wrong with this tempting special-occasion masterpiece. At its heart--raspberries and cream sandwiched between luscious layers of Betty Crocker™ Super Moist™ chocolate fudge cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
- In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
- Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 640, Carbohydrate 61 g, Cholesterol 155 mg, Fat 8, Fiber 3 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 41 g, TransFat 1 g
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Ademola Talabi
[email protected]This torte looks delicious, but it's a bit too rich for my taste. I think I'll try making a lighter version with less chocolate and ganache.
Indo Nasia
[email protected]I'm allergic to raspberries. Can I substitute another fruit, like strawberries or blueberries?
Jerome Francois
[email protected]This torte looks complicated to make. I'm not sure I have the skills to pull it off.
Provious Ndou
[email protected]I'm not a fan of raspberry, but this torte looks so tempting. I might have to give it a try.
Zamakhokhosi Hlophe
[email protected]This torte is on my to-bake list. It looks so good!
Md Aouyal
[email protected]I can't wait to try this recipe. It looks amazing.
Robert Espinosa
[email protected]This torte is beautiful and delicious. It's sure to impress your guests.
Abigail Smart
[email protected]I love the combination of chocolate and raspberry in this torte. The fudge layer is especially delicious.
Gul Bahar
[email protected]This torte is so rich and decadent, it's perfect for special occasions. I served it at my daughter's graduation party, and everyone raved about it.
Cricket Update56
[email protected]I'm not much of a baker, but this torte was surprisingly easy to make. The hardest part was waiting for it to cool completely before frosting it.
Hg Jbhj
[email protected]This torte is absolutely stunning! I made it for my husband's birthday, and he loved it. The raspberry filling is tart and sweet, and the chocolate ganache is rich and creamy.
Mafikassa Music
[email protected]I've made this torte several times now, and it's always a crowd-pleaser. The instructions are easy to follow, and the end result is a beautiful and delicious dessert.
Logosu Charles
[email protected]This raspberry fudge fantasy torte was a hit at my last dinner party. The combination of chocolate and raspberry is always a winner, and the fudge layer adds a rich, decadent touch.