Dip Recipes: Raspberry Fudge Torte

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This special-occasion cake impressed all who see and taste it. People are surprised to hear this torte starts with a simple cake mix...they're sure I bought it at a bakery. ?Julie Hein, York, Pennsylvania

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[X] Raspberry Fudge Torte Recipe Prep: 30 min. + chilling Bake: 25 min. + cooling Yield: 12 Servings 30 25 55 Ingredients 1 package devil's food cake mix (regular size)1 cup (8 ounces) sour cream3/4 cup water3 eggs1/3 cup canola oil1 teaspoon vanilla extract1 cup miniature semisweet chocolate chipsGANACHE:1 cup (6 ounces) semisweet chocolate chips1/2 cup heavy whipping cream1 tablespoon butterRASPBERRY CREAM:1 package (10 ounces) frozen sweetened raspberries, thawed3 tablespoons sugar4 teaspoons cornstarch1/2 cup heavy whipping cream, whippedFresh raspberries and mint, optional Directions 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. 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. For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally. 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. 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 544 calories, 31 g fat (15 g saturated fat), 95 mg cholesterol, 377 mg sodium, 62 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Raspberry Fudge Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p238

Sweet White WineEnjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Raspberry Fudge Torte

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(1-2) of 2 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Sep. 19, 2012 by RBiz

I haven't completed the cake yet. I imagine from tasting the parts of it as I go along, it will be wonderful. I wish the instructions were offered in a step-by-step format. I would have started on the ganache and raspberry cream way before making the cake part. I'm a novice, I know, but instructions in steps would have been better for me to have it all turn out together.

Reviewed on Oct. 13, 2010 by divinemissme

This recipe seems time consuming but is definitely worth it! This cake is one of my most requested desserts.

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