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Raspberry Fudge Torte by

Source: http://www.tasteofhome.com/recipes/raspberry-fudge-torte

Ingredients

1 package devil's food cake mix
1 cup sour cream
3/4 water
3 eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
1 package frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons corn starch
1/2 cup heavy whipping cream, whipped
fresh raspberries and mint

Instructions

1. In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.

5. Place one cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator.

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