Raspberry Fudge Torte is an elegant chocolate torte, layered with raspberry filling and topped with chocolate and whipped cream. This will please all the chocolate lovers in your family! From the kitchen of Faith Wiley, Reiserstown, MD.
Good Raspberry Fudge Torte
by p. patricia
, Lufkin, TX on Jan. 2009
I make this Torte for one of my friend she love Raspberry. She thinks this was very good and moist. She wanted the recipe this was better than what she makes. Idefinatey will be making this again.
1 cup of water
by S. Sadie
, Bronx, NY on Jan. 2009
When I use cake mix . Vegetable oil is good for this cake mix .and 1 CUP OF WATER OR 1 1/4 CUP OF WATER WILL DO WELL . NO SOUR CREAM
by B. Becca
, on Sep. 2008
I found mixing the whiped cream and the raspberries together a challenge and had to start over.. Rave reviews from those who ate it!
by B. Betsy
, SAINT CHARLES, MO on Jul. 2008
This was a great cake! My only issue was the cake was too moist and I had a hard time getting them out of the pans but they were light and moist to eat! I would make again.
by E. Erin
, WEBSTER, NY on Jun. 2008
I made this cake for my birthday. It didn't seem that hard. I didn't bother straining the berries. I thought the cake could have been more moist. Next time I'll use a darker chocolate mix, otherwise it was delicious!
Worth the effort
by K. Katrina
, Valentine, NE on Apr. 2008
This one is a keeper. It was much easier to make than I expected. However, the frosting took longer than an hour to set up and it was difficult to smooth it evenly. Perhaps that was an issue of my skill rather than a frosting problem. :) Either way, it turned out delicious no matter how it looked!
raspberry fudge torte
by K. Kathy
, HATTIESBURG, MS on Mar. 2008
Made this for Easter - it was wonderful. Everyone loved it.
This cake was a hit!!!
by C. Cindy
, ANCHORAGE, AK on Mar. 2008
I made this cake for our Easter meal. With 29 people at this dinner I had so many requests for the recipe I just had to email the verybestbaking link and let them all get the recipe. We loved it!!! Definately needs the dam to keep the filling in. Great tip!
A real winner!
by R. Richard
, HAMDEN, CT on Mar. 2008
A very good cake, love the filling, but I did make some modifications. I cut the amount of chocolate morsels in half going in the cake, 6 ozs. seems way too much. To avoid the heaviness mentioned by some the reduced morsel amount will help, also make sure you whip the eggs to increase volume prior to adding. I also thought semi sweet morsels to be too sweet for the frosting and substituted 8 oz of Chocolatier 62% cacao plus 4 oz Semi Sweet morsels. As with any filling a dam is required around the edge. The frosting, which is a ganache, may not work unless it is well chilled. Possibly set some in the freezer to get it to set firmer for use as the dam. Refrigerating the layers also helps to firm up the filling when assembled. A real winner!
by L. Linda
, TOMS RIVER, NJ on Mar. 2008
The taste blends together so well. Hubby couldn't believe it wasn't store bought. Geee ... thanks! Will be making it a lot more.
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