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Chocolate Raspberry Torte

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“From Quick Cooking, courtesy of Rosemary Ford Vinson. I've made this several times--easy and good.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare cake according to package directions, using three greased and floured 9-in.
  2. round cake pans.
  3. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  5. In a mixing bowl, beat cream cheese until fluffy.
  6. Combine milk and pudding mix; add to cream cheese and mix well.
  7. Fold in whipped topping and raspberries.
  8. Place on cake layer on a swervice plate.
  9. Spread with half of the filling.
  10. Repeat layers.
  11. Top with remaining cake; dust with confectioners' sugar.
  12. Garnish with mint and raspberries of desired.
  13. Store in refrigerator.

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