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Raspberry Chocolate Torte




Source of Recipe


Marla


List of Ingredients




Raspberry Chocolate Torte



Cake:
1 devil�s food cake mix
butter for cake
Filling:
2 cups raspberries
2 cups sugar
1 cup water
3 cups whipping cream, whipped
1/2 cup confectioner�s sugar
1/2 tsp. vanilla
1 1-1/2-oz. milk chocolate bar, shaved into curls
Maraschino cherries for garnish



Recipe




Mix cake as directed on box replacing the oil with the same amount of butter. Bake in 2 greased (not floured) 9-inch round pans according to directions. Let cool.

Mix sugar and water in a saucepan. Bring to a boil and add fruit. Boil for 3 minutes. If using raspberries, you might want to strain the syrup to remove any seeds.

Whip whipping cream on high until stiff. Add sifted confectioner�s sugar and vanilla. Mix in.

Cut each cake layer into 2 layers to make 4 layers. Place 1 layer, cut side up, on serving tray. Drizzle 1/3 of syrup mixture on layer. Spread � of the whipped cream on top but not on sides. Place next layer of cake, cut side up, on first layer. Repeat topping with syrup and whipping cream with the next 2 layers. For remaining layer, place cut side down. Top with whipped cream, shaved chocolate, and cherries.