Raseberry Chocolate Torte

Yield: 1 serving
Community Recipe from


  • 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. 1. Prepare and bake the cake according to package directions, using
  2. two 9- in. round baking pans. Cool for 10 minutes before removing
  3. from pans to wire racks to cool completely.
  4. 2. In a large mixing bowl, beat cream cheese, sugar and vanilla until
  5. smooth; stir in chopped pecans. Fold in whipped cream. Split each
  6. cake into two horizontal layers. Place one bottom layer on a serving
  7. plate; top with a fourth of the cream cheese mixture.
  8. 3. Arrange 1 cup raspberries over filling; repeat layers three times.
  9. Refrigerate until serving.
August 2011

This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.

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