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Contest-Winning Raspberry Chocolate Torte

Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.
  • Total Time
    Prep: 40 min. Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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.

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