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Raspberry Chocolate Torte

By: Janis Murphy

"'This recipe is constantly requested by family and friends,' writes Janis Murphy of Redondo Beach, California. 'Feel free to substitute other berries,' she adds."

Rate/Review | Read Reviews (38)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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

Directions

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.