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Raspberry-Fudge Fantasy Torte
Raspberry-Fudge Fantasy Torte
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Prep Time:
35 minutes
Total Time:
3 hours 15 minutes
Indulge in a decadent raspberry and cream-filled chocolate fudge cake.
Ingredients:
  • 2/3 cup miniature semisweet chocolate chips
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 cup water
  • 1/2 cup butter or margarine, softened
  • 3 eggs
  • 3 cups whipping cream
  • 1/3 cup powdered sugar
  • 1 1/2 cups fresh raspberries
  • 1/3 cup seedless raspberry preserves
  • 1 1/2 cups miniature semisweet chocolate chips
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans), then generously grease and lightly flour the bottoms and sides of two 8- or 9-inch round pans.
  • Combine 2/3 cup chocolate chips with 1 tablespoon cake mix in a small bowl. In a large bowl, beat the rest of the cake mix, water, butter, and eggs with an electric mixer on low for 30 seconds, then on medium for 2 minutes, making sure to scrape the bowl occasionally. Gently fold in the chocolate chips mixture and pour the batter into the pans.
  • Follow the baking instructions on the box for 8- or 9-inch rounds. Allow the cakes to cool for 10 minutes, then gently loosen them from the pans using a knife and transfer to a cooling rack. Let them cool completely for about 1 hour. For easier handling, refrigerate the layers for 45 minutes.
  • Beat whipping cream and powdered sugar in a chilled large bowl with an electric mixer until soft peaks form. In a medium bowl, gently combine 1 cup of raspberries and preserves; fold in 1 1/2 cups of whipped cream.
  • Trim off the rounded top of one layer and slice each cake layer in half horizontally to make a total of 4 layers. Keep the untrimmed top layer. Start by placing one layer, cut side up, on a serving plate and generously spread about 3/4 cup of raspberry-cream mixture. Repeat with the second and third layers. Place the reserved cake layer on top, cut side down. Frost the side and top of the cake with the remaining whipped cream. Decorate the top of the cake with the remaining 1/2 cup of raspberries and press 1 1/2 cups of chocolate chips onto the side of the cake. Keep the cake covered loosely in the refrigerator until serving.

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