Chocolate Raspberry Torte

• 1 package devil's food cake mix with pudding (regular size)
• 3 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/3 cup baking cocoa
• Fresh raspberries for garnish, optional

1. Grease a 15x10x1-in. baking pan. Line the bottom with waxed paper; grease and flour paper. Mix cake batter according to package directions. Spread evenly into pan.
2. Bake at 350u0b0 for 15-20 minutes or until cake tests done. Cool on a wire rack for 10 minutes. Remove from the pan; peel off and discard waxed paper. Cool completely.
3. In a bowl, beat cream until soft peaks form; set aside 1/2 cup. To remaining cream, add sugar and cocoa; beat until stiff peaks form. Set aside.
4. With a serrated knife, cut cake lengthwise into three equals pieces. Place one layer on a serving plate. Fold reserved 1/2 cup cream into curd; spread half over first cake layer. To with second cake layer and remaining curd. Top with remaining cake layer. Frost top and sides with cocoa-cream mixture. Chill for several hours or overnight. Garnish with raspberries if desired.

cake, heavy whipping cream, sugar, baking cocoa, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-raspberry-torte/ (may not work)