Raspberry Fudge Torte

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) box chocolate fudge cake mix with pudding
• 1 (8 ounce) container sour cream
• 3/4 cup water
• 1/3 cup oil
• 1 teaspoon vanilla
• 3 eggs
• 1 cup miniature semisweet chocolate chips
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 2 tablespoons sugar
• 4 teaspoons cornstarch
• 1 cup whipping cream, whipped
• 3/4 cup ready to spread creamy chocolate frosting
• 1/2 pint fresh raspberry

Recipe

• 1 heat oven to 350f (if using dark or nonstick pans, heat oven to 325f). grease and flour two 9 inch round cake pans. in large bowl, beat all cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. beat 2 minutes on medium speed. stir in chocolate chips. pour batter into pans.
• 2 bake 30 to 40 minutes or until toothpick inserted in center comes out clean. cool 15 minutes. remove from pans; place on cooling racks. cool completely, about 1 hour. (wrap and freeze 1 cake layer for a late use.).
• 3 meanwhile, to remove seeds from raspberries, place strainer over small saucepan; pour raspberries into strainer. press raspberries through strainer with back of spoon to remove seeds; discard seeds. stir sugar and cornstarch into raspberries until smooth. cook over low heat until mixture is bubbly and thickened, stirring constantly. boil 1 minute. place waxed paper or plastic wrap over surface of mixture; refrigerate 30 minutes or until cold. fold in whipped cream.
• 4 to assemble torte, place cake layer, to side down, on serving plate. spread with thin layer of frosting. top with raspberry cream, spreading to within 1/2 inch of edge. frost sides of torte with remaining frosting. refrigerate at least 1 hour before serving.
• 5 just before serving, arrange raspberries around top edge of torte. if desired, garnish with additional fresh raspberries and mint springs. store torte in refrigerator.