Raspberry Fudge Torte

Raspberry Fudge Torte

In this recipe:

based on 22 reviews
This Looks YUMMY!
1
35 min.
prep
175 min.
total
12 to 16 servings

Raspberry Fudge Torte is an elegant chocolate torte, layered with raspberry filling and topped with chocolate and whipped cream. This will please all the chocolate lovers in your family! From the kitchen of Faith Wiley, Reiserstown, MD.

Ingredients

  • 1 pkg. (18.25 oz.) devil's food cake mix
  • 1 container (8 oz.) sour cream
  • 3/4 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups heavy whipping cream, divided
  • 2 tablespoons butter
  • 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
  • 3 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • Fresh red raspberries (optional)
  • Fresh mint (optional)
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PREHEAT oven to 350° F. Grease and flour three 9-inch round cake pans.

COMBINE cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.

BAKE for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.


COMBINE
2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain raspberries and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.

BEAT the remaining whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.

To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

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Good Raspberry Fudge Torte

I make this Torte for one of my friend she love Raspberry. She thinks this was very good and moist. She wanted the recipe this was better than what she makes. Idefinatey will be making this again.

- patricia johnson from Lufkin, TX

1 cup of water

When I use cake mix . Vegetable oil is good for this cake mix .and 1 CUP OF WATER OR 1 1/4 CUP OF WATER WILL DO WELL . NO SOUR CREAM

- Sadie Gambino from Bronx, NY

OK title

I found mixing the whiped cream and the raspberries together a challenge and had to start over.. Rave reviews from those who ate it!

- Becca Graham from

Yummy!

This was a great cake! My only issue was the cake was too moist and I had a hard time getting them out of the pans but they were light and moist to eat! I would make again.

- Betsy Allen from SAINT CHARLES, MO

well-liked

I made this cake for my birthday. It didn't seem that hard. I didn't bother straining the berries. I thought the cake could have been more moist. Next time I'll use a darker chocolate mix, otherwise it was delicious!

- Erin Kearns from WEBSTER, NY

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 670
  • Calories from Fat: 370
  • Total Fat: 41g (64% of DV)
  • Saturated Fat: 21g (104% of DV)
  • Cholesterol: 120mg (40% of DV)
  • Sodium: 380mg (16% of DV)
  • Carbohydrates: 70g (23% of DV)
  • Dietary Fiber: 5g (19% of DV)
  • Sugars: 49g
  • Protein: 8g
  • Vitamin A: 15% of DV
  • Vitamin C: 8% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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