Razzle Dazzle Torte
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
16
ingredients
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 4 eggs
- 1 3⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla
- 1 tablespoon ginger brandy
- 1 cup milk
- 1 cup finely chopped pecans
-
Raspberry Swirl
- 1⁄2 cup raspberry preserves
- 1 tablespoon honey
- 1 tablespoon ginger brandy
-
Filling
- 3 ounces cream cheese
- 1 cup milk
- 1 (3 1/2 ounce) package chocolate pudding
- 1 cup whipped topping
-
Glaze
- 1 cup powdered sugar
- 1⁄4 cup cocoa powder
- 1 tablespoon ginger brandy
- 3 tablespoons milk
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla
directions
- Preheat oven 350 degrees.
- Line 2 9" pans with parchment paper and spray with baking spray.
- Combine flour, salt and baking powder. Set aside.
- Cream butter and sugar until creamy.
- Add eggs one at time beating well after each addition.
- Add the flour mixture and beat on low speed only until mixed in! DO NOT OVER BEAT!
- Pour in milk and again only beat until mixed inches.
- Fold in pecans.
- Pour batter into prepared pans.
- Combine ingredients for the raspberry swirl.
- Pour 1/2 of the raspberry mixture unto batter in each pan and swirl with a knife.
- Bake 35 minutes. Cool 10 minutes.
- Turn out cakes onto cooling racks, remove parchment paper and cool completely.
- While cake is cooling mix together the ingredients for the filling.
- Cut each layer in half (I use dental floss to make the cut).
- Put 1/3 of the filling between each layer.
- Whisk together the ingredients for the glaze.
- Pour onto top layer.
- Optional - Garnish with pecan halves and fresh raspberries and dollops of whipped cream.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I'm a librarian who lives in Hanover, PA - the "Snack Capital of the World". So naturally I'm passionate about snacks and desserts and reading recipes about them.