• 12servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) chocolate cake mix

  2. 1 package (3 ounces) cream cheese, softened

  3. 3/4 cup cold milk

  4. 1 package (3.4 ounces) instant vanilla pudding mix

  5. 1 carton (8 ounces) frozen whipped topping, thawed

  6. 2 cups fresh raspberries

  7. Confectioners' sugar

  8. Fresh mint and additional raspberries, optional

Instructions Jump to Ingredients ↑

  1. Chocolate Raspberry Torte Recipe photo by Taste of Home Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  2. In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.

  3. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired. Store in the refrigerator. Yield: 12 servings.


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