Raseberry Chocolate Torte
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- 18 1/4 package(s) devil's food cake mix
- 1- 8oz package(s) cream cheese softened
- 1/2 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 1 cup(s) pecans Finely chopped
- 2 cup(s) heavy whipping cream whipped
- 2 pint(s) fresh raspberries
- 1. Prepare and bake the cake according to package directions, using
- two 9- in. round baking pans. Cool for 10 minutes before removing
- from pans to wire racks to cool completely.
- 2. In a large mixing bowl, beat cream cheese, sugar and vanilla until
- smooth; stir in chopped pecans. Fold in whipped cream. Split each
- cake into two horizontal layers. Place one bottom layer on a serving
- plate; top with a fourth of the cream cheese mixture.
- 3. Arrange 1 cup raspberries over filling; repeat layers three times.
- Refrigerate until serving.
This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.
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Raseberry Chocolate Torte Recipe at a Glance
- COURSE: Desserts