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Ingredients
| devil's food cake mix: 1 18.25oz package |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 1/2 cup |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
| heavy whipping cream (fluid): 2 cups (whipped) |
| raspberries: 1 qt (fresh) |
| pecans: 1/2 cup (halves) |
Raspberry Chocolate Torte
Credit: AllRecipes
User rating:
"'This recipe is constantly requested by family and friends,' writes Janis Murphy of Redondo Beach, California. 'Feel free to substitute other berries,' she adds."
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Prep Time
20 min -
Cook Time
35 min -
Servings
12 serving(s)
Tags
Directions
- Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; stir in chopped pecans. Fold in whipped cream. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the cream cheese mixture.
- Arrange 1 cup raspberries over filling; repeat layers three times. Garnish with pecan halves. Refrigerate until serving.