Raspberry Fudge Torte Recipe
Ingredients
| CAKE | ||
| Cake pudding mix | 1 box | |
| Sour cream | 1 Can (10oz) | |
| Water | 3/4 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Eggs | 3 Small | |
| Semisweet chocolate chips - 1 cup miniature | ||
| RASPBERRY CREAM | ||
| Raspberries | 1 box, frozen | |
| Sugar | 2 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
| Chocolate creamy ready-to-spread frosting - 3/4 cup (from 1-lb container) | ||
| Raspberries | 1/2 Pint (FROSTING) | |
| Fresh mint sprigs, if desired | ||
Directions
GETTING READY
1) Preheat oven to 350°F. If using dark or nonstick pans, heat oven to 325°F.
MAKING
2) Take 9-inch round cake pans and grease with shortening and flour.
3) In a large bowl, beat with electric mixer all cake ingredients except chocolate chips on low speed 30 seconds.
4) Beat on medium speed for 2 minutes and scrape the bowl occasionally.
5) Mix chocolate chips.
6) Transfer batter into pans.
7) Bake for 30 to 40 minutes.
8) Cool for 15 minutes.
9) Take out cakes from pans, place in wire rack and cool completely for about 1 hour.
10) Wrap and freeze 1 cake layer.
11) Keep strainer over small saucepan and add raspberries.
12) Force through strainer with back of spoon to remove seeds and discard them.
13) Add sugar and cornstarch into raspberries. Blend until smooth.
14) Cook and stir over low heat until mixture is thick.
15) Boil for 1 minute.
16) Cover with place over surface of mixture and refrigerate for about 30 minutes until cold. 17) Mix whipped cream.
18) Arrange the torte, put a cake layer top side down on serving plate.
19) Spread thin layer of frosting.
20) Top with raspberry cream and spread to within 1/2 inch of edge.
21) Frost torte side with remaining frosting.
22) Refrigerate for 1 hour before serving.
SERVING
23) Before serving, place fresh raspberries around top edge of torte.
24) Decorate with additional fresh raspberries and the mint sprigs.
25) Store in refrigerator and serve chilled.
1) Preheat oven to 350°F. If using dark or nonstick pans, heat oven to 325°F.
MAKING
2) Take 9-inch round cake pans and grease with shortening and flour.
3) In a large bowl, beat with electric mixer all cake ingredients except chocolate chips on low speed 30 seconds.
4) Beat on medium speed for 2 minutes and scrape the bowl occasionally.
5) Mix chocolate chips.
6) Transfer batter into pans.
7) Bake for 30 to 40 minutes.
8) Cool for 15 minutes.
9) Take out cakes from pans, place in wire rack and cool completely for about 1 hour.
10) Wrap and freeze 1 cake layer.
11) Keep strainer over small saucepan and add raspberries.
12) Force through strainer with back of spoon to remove seeds and discard them.
13) Add sugar and cornstarch into raspberries. Blend until smooth.
14) Cook and stir over low heat until mixture is thick.
15) Boil for 1 minute.
16) Cover with place over surface of mixture and refrigerate for about 30 minutes until cold. 17) Mix whipped cream.
18) Arrange the torte, put a cake layer top side down on serving plate.
19) Spread thin layer of frosting.
20) Top with raspberry cream and spread to within 1/2 inch of edge.
21) Frost torte side with remaining frosting.
22) Refrigerate for 1 hour before serving.
SERVING
23) Before serving, place fresh raspberries around top edge of torte.
24) Decorate with additional fresh raspberries and the mint sprigs.
25) Store in refrigerator and serve chilled.
Chef
