RECIPE # 4773 CHOCOLATE RASPBERRY TORTE Mon. Feb 13, 2012
DAISY KING / MISS DAISY'S KITCHEN
1 package (18-1/4 ounces) chocolate cake mix
1 package ( 3 ounces) cream cheese, softened
3/4 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed or 2 cups freshly whipped cream
2 cups fresh raspberries
Fresh Mint and Raspberries for garnish
Prepare cake according to package directions,using 3 greased flooured 9-inch cake pans. Bake in a 350 degree oven for 25-30 minutes or until tests done. Cool 10 minutes, then remove from pans and placed on wired racks to cool completely.
In a mixing bowl, beat cream cheese until fluffy. Combine with milk and pudding mix, add to cream cheese and mix well. Fold in whipped topping and raspberries. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers, top with remaining cake. Dust with confectioners sugar. Garnish with mint and raspberries. Keep refrigerated. Yield 12-14 servings.