Raspberry Fudge Torte Recipe


Preparation Time45 MinCooking Time40 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexJust EnjoyCourse
VegetarianMain Ingredient
Interest Group


For cake
 Devil's food cake mix with pudding18 1⁄4 Ounce (1 Box)
 Sour cream8 Ounce (1 Container)
 Water3⁄4 Cup (12 tbs)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Vanilla1 Teaspoon
 Semisweet chocolate chips1 Cup (16 tbs) (Miniature)
For raspberry cream
 Frozen raspberries in syrup10 Ounce, thawed (1 Box)
 Sugar2 Tablespoon
 Cornstarch4 Teaspoon
 Whipping cream1⁄2 Cup (8 tbs), whipped
 Creamy chocolate frosting3⁄4 Cup (12 tbs) (From 1-Lb Container, Ready To Spread)
 Fresh raspberries1⁄2 Pint (1 Cup)
 Fresh mint sprigs3 (If Desired)

Nutrition Facts

Serving size: Complete recipe

Calories 6215 Calories from Fat 2713

% Daily Value*

Total Fat 307 g471.9%

Saturated Fat 109.1 g545.3%

Trans Fat 10.1 g

Cholesterol 918.1 mg

Sodium 5871.8 mg244.7%

Total Carbohydrates 826 g275.5%

Dietary Fiber 38.6 g154.5%

Sugars 551.5 g

Protein 67 g134.7%

Vitamin A 47.5% Vitamin C 182.2%

Calcium 53% Iron 111.4%

*Based on a 2000 Calorie diet


1) Preheat oven to 350°F. If using dark or nonstick pans, heat oven to 325°F.

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.

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.