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