Rasberry Fudge Torte

Name: Rasberry Fudge Torte
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 1 Torte, 10 serving(s)
Ingredients: 517.37 g box devil's food cake mix; 236.59 ml sour cream; 177.44 ml water; 3 eggs; 78.78 ml canola oil; 4.92 ml vanilla extract; 236.59 ml semi-sweet chocolate chips, miniature; 236.59 ml semi-sweet chocolate chips; 118.29 ml heavy whipping cream; 14.79 ml butter; 283.49 g frozen raspberries, thawed; 44.37 ml sugar; 19.71 ml cornstarch; 118.29 ml heavy whipping cream, whipped; fresh raspberry (optional)

Submitted by Bonnie G #2

"Was grocery shopping and saw one of those small Taste of Homes recipe books and saw this photo on the cover. Had to have it and give it a try. It starts with a simple cake mix and produces a lovely, bakery looking cake just as it claims. Taste wonderful, looks pretty and not to hard, but is time consuming so plan ahead. Great for this time of year when all my rasberries are coming in. YUM"

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photo by Bonnie G #2

Ready In:: 1hr 30mins
Ingredients:: 15
Yields:: 1 Torte
Serves:: 10

ingredients

CAKE
517.37 g box devil's food cake mix
236.59 ml sour cream
177.44 ml water
3 eggs
78.78 ml canola oil
4.92 ml vanilla extract
236.59 ml semi-sweet chocolate chips, miniature
GANACHE
236.59 ml semi-sweet chocolate chips
118.29 ml heavy whipping cream
14.79 ml butter
RASPBERRY CREAM
283.49 g frozen raspberries, thawed
44.37 ml sugar
19.71 ml cornstarch
118.29 ml heavy whipping cream, whipped
fresh raspberry (optional)

directions

CAKE:
In large bowl, combine cake mix, sour cream, water, eggs, oil and vanilla.
Beat on medium for 2 minutes.
Fold in miniature chips.
Pour into three greased and floured 9" round baking pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
GANACHE:
Place chocolate chips in small bowl
In small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth.
Stir in butter.
Transfer to small bowl; cover and refrigerate until mixture reaches a spreading consistency, stirring occasionally.
RASBERRY CREAM:
Mash and strain raspberries.
Combine suar and cornstarch; stir in rasberry juice.
Bring to a boil, cook and stir over low heat for 1-2 minutes until thickened.
Cover and refrigerate for 30 minutes.
Fold in whipped cream.
ASSEMBLE:
Place on cake layer on a serving plate; spread with half of ganache.
Top with second cake layer; spread with raspberry cream.
Top with remaining cake layer; spread with remaining ganache.
Garnish with raspberries if desired.
Cover and store in refrigerator.

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RECIPE SUBMITTED BY

Bonnie G #2

USA

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.  We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"

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