Reviewed: Mar. 31, 2012

Tasted good but I didn't think there was enough filling.

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Reviewer:

cinnamon

Cooking Level: Expert

Living In: Owenton, Kentucky, USA

Reviewed: Feb. 17, 2012

I had fresh raspberries I picked from our garden and couldn't decide what to make with them. I found this recipe and decided to give it a try. It was a hit! Everyone loved it, including me! I did decide to only do two layers instead of four. I would definitely recommend this recipe!

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Jessica

Home Town: New Hampton, Iowa, USA

Reviewed: Jan. 17, 2012

Cake needed to sit out a day before it tasted better. Not crazy about the pecan frosting but the family enjoyed it.

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LindseyYonko

Home Town: Vestal, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Dec. 27, 2011

Big hit! I had to use frozen berries and it still turned out amazing.

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Reviewer:

Rae89

Reviewed: Aug. 4, 2011

So yummy and great presentation! Your friends will be impressed for sure!! Really good layered in little parfait cups too. It's best if served slightly chilled.

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Reviewer:

suzannecsmith

Reviewed: Jul. 29, 2011

Absolutely excellent.

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Reviewer:

bennetdi

Cooking Level: Expert

Reviewed: Jul. 11, 2011

Excellent! Made this for my fathers birthday and he has requested it again for next year.

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Reviewer:

Yellowsunflower9

Cooking Level: Expert

Living In: Olympia, Washington, USA

Reviewed: Dec. 23, 2010

amazing!

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Olyea

Home Town: Moscow, Moscow (Federal City), Russia

Living In: Los Angeles, California, USA

Reviewed: Sep. 30, 2010

This is delicious, easy and looks great. I made this for a girlfriend's birthday...my group of girlfriends and I LOVE the 'nuts and berries' after dinner drink (vodka, baileys, frangelico and chambord) so, I made it into a cake...I used a dark chocolate cake mix, made it following the directions, but using coffee instead of water and added hazelnut extract. I torted the cakes, and make a frangelico simple syrup that I put into a squirt bottle and squirted all over the cake...i added baileys to the filling and used fresh raspberries and the chambord component...EVERYONE complemented on its looks ( we brought it into a restaurant and other patrons kept ohhinh and ahhing and asking where we had ordered it from!!) and the taste was even better! the whole group ( about 15) loved it!! I will definately be making this again!!

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Reviewer:

Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Jacksonville, Florida, USA

Reviewed: Aug. 5, 2010

I struggle with rating this recipe because in reality, it is a boxed cake mix with slightly modified cream. Is that really a recipe?! The first time I made this torte, all of my guests agreed that it would have been great if the nuts had been left out and if there was a more intense raspberry flavour. I now make it with cold Raspberry Sauce (from this site) and cream spread between each cake layer. The raspberry sauce adds wonderful flavour and fresh raspberries decorating just the top of the cake are more than enough. It certainly is a way to dress up a standard cake mix as the end result (with the raspberry sauce) tastes completely home made.

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