Razzle Dazzle Torte

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1/2 cup butter
• 1 1/2 cups sugar
• 4 eggs
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 tablespoon ginger brandy
• 1 cup milk
• 1 cup finely chopped pecans
• 1/2 cup raspberry preserves
• 1 tablespoon honey
• 1 tablespoon ginger brandy
• 3 ounces cream cheese
• 1 cup milk
• 1 (3 1/2 ounce) package chocolate pudding
• 1 cup whipped topping
• 1 cup powdered sugar
• 1/4 cup cocoa powder
• 1 tablespoon ginger brandy
• 3 tablespoons milk
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla

Recipe

• 1 preheat oven 350 degrees.
• 2 line 2 9" pans with parchment paper and spray with baking spray.
• 3 combine flour, salt and baking powder. set aside.
• 4 cream butter and sugar until creamy.
• 5 add eggs one at time beating well after each addition.
• 6 add the flour mixture and beat on low speed only until mixed in! do not over beat!
• 7 pour in milk and again only beat until mixed inches.
• 8 fold in pecans.
• 9 pour batter into prepared pans.
• 10 combine ingredients for the raspberry swirl.
• 11 pour 1/2 of the raspberry mixture unto batter in each pan and swirl with a knife.
• 12 bake 35 minutes. cool 10 minutes.
• 13 turn out cakes onto cooling racks, remove parchment paper and cool completely.
• 14 while cake is cooling mix together the ingredients for the filling.
• 15 cut each layer in half (i use dental floss to make the cut).
• 16 put 1/3 of the filling between each layer.
• 17 whisk together the ingredients for the glaze.
• 18 pour onto top layer.
• 19 optional - garnish with pecan halves and fresh raspberries and dollops of whipped cream.