Raspberry-Fudge Fantasy Torte

Name: Raspberry-Fudge Fantasy Torte
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, softened; 3 eggs; 1 box Betty chocolate fudge cake mix; 79 milliliters powdered sugar; 355 milliliters fresh raspberries; 79 milliliters seedless raspberry preserves; 158 milliliters miniature semisweet chocolate chips; 355 milliliters miniature semisweet chocolate chips; 237 milliliters water; 710 milliliters whipping cream

Raspberry-Fudge Fantasy Torte might be just the dessert you are searching for. This recipe makes 12 servings with 660 calories, 7g of protein, and 44g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have water, betty chocolate fudge cake mix, whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.

Ingredients you will need

Chocolate Chips

Cake Mix

Butter

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.

Equipment you will use

Wire Rack

Oven

Knife

In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.

Ingredients you will need

Powdered Sugar

Whipping Cream

Whipped Cream

Raspberries

Preserves

Equipment you will use

Hand Mixer

Bowl

Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.

Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.

Ingredients you will need

Chocolate Chips

Whipped Cream

Raspberries

Spread

Cream