Here’s the easiest, very festive and decadent chocolate torte you have ever come across. We used devil’s cake mix as the base to make it even easier. Enjoy with fruity, full-bodied Russian imperial stout to accompany your Sunday dinner ideas.
RecipeSavants.comHere’s the easiest, very festive and decadent chocolate torte you have ever come across. We used devil’s cake mix as the base to make it even easier. Enjoy with fruity, full-bodied Russian imperial stout to accompany your Sunday dinner ideas. Smart Recipes, American Recipes, Dairy Recipes, RecipesDairyAmericanChocolate-Raspberry TortePT20MServes 12
Ingredients:
1 (18.25-Ounce) Package Devil's Food Cake Mix1 (8-Ounce) Package Cream Cheese0.5 Cup Sugar1 Teaspoon Vanilla Extract1 Cup Pecans2 Cups Heavy Whipping Cream2 Pints Fresh Raspberries0.5 Cup Pecan HalvesIn 2 (9-inch) round cake pans, bake the cakes according to package’s instructions. Remove from oven and keep onto wire racks to cool for about 10 minutes. Carefully, invert cakes onto wire racks to cool completely.In a large bowl, add sugar, cream cheese and vanilla extract and beat until smooth. Add finely chopped pecans and stir to combine. Gently, fold in whipped cream. Carefully, cut each cake into 2 layers horizontally. Arrange 1 bottom layer onto a serving plate. Spread ¼ of cream mixture over cake layer evenly and top with 1 cup raspberries. Repeat layers three times. Top with pecan halves and refrigerate before serving.