Name: Red, White and Blueberry Torte
Prep time: 20 s
Cook time: 20 s
Total time: 70 s
Yield: 8
Ingredients: 3/4 cup plus 2 tablespoons granulated sugardivided; 6 tablespoons butter or margarine; 1 tablespoon water; 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided; 1 teaspoon vanilla extractdivided; 2 large eggs; 2/3 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 package (8 ounces) cream cheeseat room temperature; 1/2 of an 8-ounce container frozen light whipped toppingthawed; 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.