Monday, February 16, 2009

Raspberry Chocolate Torte


  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • 2 cups heavy whipping cream, whipped
  • 2 pints fresh raspberries
  • 1/2 cup pecan halves

Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; stir in chopped pecans. Fold in whipped cream. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the cream cheese mixture.
Arrange 1 cup raspberries over filling; repeat layers three times. Garnish with pecan halves Refrigerate until serving.

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