Chocolate Berry Torte Recipe
Ingredients
| Chocolate cake mix package | 1 | |
| 1 package JELL-O Instant Pudding and Pie Filling, Chocolate or Chocolate Fudge Flavor | ||
| Eggs | 4 standard | |
| Water | 1 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Cold milk | 3 Cup (16 tbs) | |
| 2 tablespoons chocolate or coffee liqueur (optional) | ||
| 2 packages JELL-O Instant Pudding and Pie Filling, French Vanilla or Vanilla Flavor | ||
| Cool whip whipped topping | 1 3/4 Cup (16 tbs), thawed | |
| Strawberries | 2 Pint | |
Directions
COMBINE cake mix, chocolate pudding mix, eggs, water and oil in large bowl.
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.
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.
Chef
