Razzle Dazzle Torte

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Ready In:
1hr
Ingredients:
23
Serves:
16
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ingredients

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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.

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Reviews

  1. Wonderful medley of flavors -- loved the combination of raspberry, chocolate and pecans. A sure winner!
     
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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.
 
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