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Chocolate Berry Torte Recipe
|Chocolate cake mix||18 1⁄4 Ounce (1 Package)|
|Instant pudding and pie filling||3 1⁄2 Ounce (Chocolate Or Chocolate Fudge Flavor, 1 Package Jell-O)|
|Water||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Cold milk||3 Cup (48 tbs)|
|Liqueur||2 Tablespoon (Chocolate Or Coffee)|
|Instant pudding and pie filling||36 1⁄2 Ounce (French Vanilla Or Vanilla Flavor , Two 18.25 Ounce Each Jell-O Packages)|
|Cool whip whipped topping||4 Ounce, thawed (1 3/4 Cups)|
Serving size: Complete recipe
Calories 7977 Calories from Fat 1245
% Daily Value*
Total Fat 136 g208.5%
Saturated Fat 56.1 g280.3%
Trans Fat 0 g
Cholesterol 913.7 mg
Sodium 8255.5 mg344%
Total Carbohydrates 1685 g561.6%
Dietary Fiber 42.4 g169.7%
Sugars 1164 g
Protein 65 g130.1%
Vitamin A 35.6% Vitamin C 940.9%
Calcium 125.8% Iron 107.9%
*Based on a 2000 Calorie diet
Blend at low speed of electric mixer just to moisten, scraping sides of bowl often.
Beat at medium speed 4 minutes.
Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 35 to 40 minutes or until cake tester inserted in centers comes out clean.
Cool in pans 15 minutes.
Remove from pans; finish cooling on racks.
POUR milk and liqueur into large bowl.
Add vanilla pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes.
Fold in whipped topping.
Chill 15 minutes.
CUT each cake layer in half horizontally.
Reserve a few strawberries for garnish; slice remaining strawberries.
Place 1 cake layer on serving plate; top with 1/4 of the pudding mixture and 1/3 of the sliced strawberries.
Repeat layers, using remaining cake, pudding mixture and sliced strawberries, ending with pudding mixture.
Chill at least 1 hour.
Garnish with reserved strawberries.