Desserts
Desserts
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Red, White and Blueberry Torte

Level
Easy
Prep
20 minutes
Cook
20 minutes
Servings
8 to 10 servings
Enjoy a patriotic treat with this recipe for Red, White and Blueberry Torte. Bursting with chocolate morsels, the cake-like bottom is layered with a fluffy cream cheese and whipped topping mixture, and decorated with colorful, fresh fruit. It's sure to create fireworks at any party!
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
Ingredients
  • 3/4 cup plus 2 tablespoons granulated sugar, divided
  • 6 tablespoons butter or margarine
  • 1 tablespoon water
  • 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 1 teaspoon vanilla extract, divided
  • 2 large eggs
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1/2 of an 8-ounce container frozen light whipped topping, thawed
  • 2 cups sliced strawberries
  • 1/4 cup fresh blueberries
Make It
Step 1
Preheat oven to 350° F. Line 9-inch-round cake pan with wax paper; grease paper.
Step 2
Combine 3/4 cup sugar, butter and water in small, heavy-duty saucepan. Bring to a boil, stirring constantly; remove from heat. Add 3/4 cup morsels; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Add eggs, one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in remaining 3/4 cup morsels. Pour into prepared cake pan.
Step 3
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan for 15 minutes. Invert torte onto wire rack; remove wax paper. Turn right side up; cool completely.
Step 4
Beat cream cheese, remaining 2 tablespoons sugar and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy. Stir in whipped topping. Spread over torte; top with berries. Refrigerate until ready to serve.