• 12servings
  • 60minutes
  • 614calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 4 eggs

  4. 1 teaspoon vanilla extract

  5. 1-1/2 cups all-purpose flour

  6. 1/3 cup baking cocoa

  7. GLAZE:

  8. 1/4 cup boiling water

  9. 4 teaspoons raspberry gelatin

  10. 2 tablespoons seedless raspberry jam

  11. TOPPING:

  12. 2 cups (12 ounces ) semisweet chocolate chips

  13. 2 cartons (8 ounces each ) frozen whipped topping, thawed

  14. 2 cups fresh raspberries

Instructions Jump to Ingredients ↑

  1. Raspberry Chocolate Torte Recipe photo by Taste of Home Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the 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 the creamed mixture. Transfer to prepared pan.

  2. 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.

  3. For glaze, stir water and gelatin until dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.

  4. For 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).

  5. Place one cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with remaining cake. Frost and decorate with raspberries and remaining topping. Yield: 12 servings.


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