Easy Chocolate Raspberry Torte This one was made by my 14-year-old grand-daughter!
1 pkg Dark Chocolate Cake mix
1 cup water
½ cup dairy sour cream
1/3 cup oil
4 cups whipping cream
3 tablespoons powdered sugar
1/3 cup raspberry (or strawberry) seedless jam or preserves
1 pint (2 cups) raspberries (or strawberries)
3 Tablespoons raspberry (or strawberry) seedless jam or preserves
Heat oven to 350’F Grease and flour two 9 inch round pans (I like to use Pam spray on for baking)
In a large bowl combine cake mix , water, sour c
ream, oil and eggs at low-speed until moistened then beat for 2 minutes on highest speed.
Pour into prepared pans and place in oven bake at 350 for 25 – 30 minutes or until tooth pick comes out clean. Cool 15 minutes, then remove from pan. Cool completely.
In large bowl beat whipping cream until soft peaks form. Gradually add powdered sugar (or Splenda) continue beating until stiff peaks form.
Wash and dry berries ( I use a spinner Pampered Chef is the best!)
In medium bowl combine 1 cup of the raspberries and 1/3 cup preserves. Fold in 2 cups of the whipped cream.
In small bowel heat in microwave (10 seconds) 3 tablespoons of preserves, set aside to cool. Later dip berries to give them a glow!
Slice each cake in half horizontally to make 4 layers.
Place 1 cake layer on serving plate and spread with 1/3 of raspberry cream. Repeat with remaining cake layers.
Spread sides and top of cake with remaining whipped cream. Pampered Chef has a great decorating tool which is so easy to use…
Garnish with raspberries, mint leaves and finish with chocolate/raspberry “sticks”. (Sauce is squeezed through cut corner of plastic baggie – sorry no photo of chocolate sticks)