Dessert Recipes

Contest-Winning Raspberry Chocolate Torte

Contest-Winning Raspberry Chocolate TorteWow holiday guests with this striking cake that looks fancy but is easy to decorate….

Contest-Winning Raspberry Chocolate Torte

Contest-Winning Raspberry Chocolate Torte


1 cup butter, softened 2 cups sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/3 cup baking cocoa GLAZE: 1/4 cup boiling water 4 teaspoons raspberry gelatin 2 tablespoons seedless raspberry jam TOPPING: 2 cups semisweet chocolate chips 2 cartons (8 ounces each) frozen whipped topping, thawed 2 cups fresh raspberries Optional: Confectioners’ sugar and chocolate curls


Line a greased 15x10x1-in.

baking pan with waxed paper; grease the paper.

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

Add eggs, 1 at a time, beating well after each addition.

Beat in vanilla.

Combine flour and cocoa; gradually beat into the creamed mixture.

Transfer to prepared pan.

Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes.

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Cool for 5 minutes before inverting onto a wire rack to cool completely.

Carefully remove waxed paper.

For glaze, stir water and gelatin until gelatin is dissolved.

Stir in jam.

Brush evenly over bottom of cake.

Trim edges; cut cake widthwise into thirds.

For topping, in a microwave, melt chips; stir until smooth.

Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).

Place 1 cake layer on a serving platter; spread with 3/4 cup topping.

Repeat layers; top with raspberries.

If desired, decorate the top with confectionersÂ’ sugar and chocolate curls.

Nutrition Facts 1 slice:

  • 614 calories, 32g fat (21g saturated fat), 111mg cholesterol, 138mg sodium, 79g carbohydrate (58g sugars, 4g fiber), 6g protein.

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