Nestle Toll House Recipe: Raspberry Fudge Torte - Very Best Baking

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I make this Torte for one of my friend she love Raspberry. She thinks ...

Patricia J., Lufkin, TX on 1/09

Raspberry Fudge Torte

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Level: Challenging

An elegant chocolate torte layered with raspberry filling and topped with chocolate and whipped cream will please all the chocolate lovers in your family! From the kitchen of Faith Wiley, Reiserstown, MD.

Prep: 35 min

Cooking: 20 min

Cooling time: 2 hrs cooling

Yields: 12 to 16 servings

Ingredients

1 pkg. (18.25 oz.) devil's food cake mix
1 container (8 oz.) sour cream
3/4 cup water
3 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups heavy whipping cream, divided
2 tablespoons butter
1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
3 tablespoons granulated sugar
4 teaspoons cornstarch
Fresh red raspberries (optional)
Fresh mint (optional)

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Directions

PREHEAT oven to 350° F. Grease and flour three 9-inch round cake pans.

COMBINE cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.

BAKE for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.

COMBINE 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain raspberries and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.

BEAT the remaining whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.

To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Patricia J. , Lufkin, TX
January 2009

Good Raspberry Fudge Torte

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..

Sadie G. , Bronx, NY
January 2009

1 cup of water

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.

Becca G. ,
September 2008

OK title

I found mixing the whiped cream and the raspberries together a challenge and had to start over.. Rave reviews from those who ate it!.

Read all reviews

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NUTRITION FACTS
Amount Per Serving 12 to 16 servings
Serving Size 1/12 of recipe
Calories 670
Calories from Fat. 370
% Daily Value
Total Fat 41g	64%
Saturated Fat 21g	104%
Cholesterol 120mg	40%
Sodium 380mg	16%
Carbohydrates 70g	23%
Dietary Fiber 5g	19%
Sugars 49g
Protein 8g
Vitamin A	15%
Vitamin C	8%
Calcium	8%
Iron	10%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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