Chocolate Torte With Raspberry Filling
- 1 package chocolate cake mix (regular size)
- 3 ounces cream cheese, softened
- 3/4 cup cold whole milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 cups fresh raspberries
- Confectioners' sugar
- Fresh mint and additional raspberries, optional
- Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.
- Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired. Store in the refrigerator.
chocolate cake, cream cheese, milk, frozen whipped topping, fresh raspberries, confectioners, mint
Taken from www.tasteofhome.com/recipes/chocolate-torte-with-raspberry-filling/ (may not work)