Raspberry Chocolate Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/3 c. baking cocoa
Glaze:
1/4 c. boiling water
4 tsp. raspberry gelatin
2 T. seedless raspberry jam
Topping:
2 cups (12 oz.) semisweet chocolate chips
2 cartons (8 oz. each) frozen whipped topping, thawed
2 c. fresh raspberries
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Directions: |
Directions:Line a greased 15x10x1-inch baking pan with waxed paper; grease paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture. Transfer to prepared pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
Glaze: Stir water and gelatin until dissolved. Stir in jam. Brush evenly over upper surface of inverted cake. Trim edges; cut cake widthwise into thirds.
Topping: In a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).
Assembly: Place one cake layer on a serving platter, jam side up; spread with 3/4 c. topping. Repeat layers; top with remaining cake. Frost with remaining topping and decorate with raspberries. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:40 minutes |
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