CHOCOLATE BERRY ANGEL TORTE

By sarey

Ingredients

• 3 T SUGAR, DIVIDED
• 1 T CORNSTARCH
• 1 PKG (10 OZ) FROZEN RASPBERRIES, THAWED
• 1/4 C WHIPPING CREAM
• 1/4 C BROWN SUGAR
• 2 SQUARES UNSWEETENED CHOCOLATE, MELTED
• 1 t RUM OR VANILLA EXTRACT
• 12 OZ WHIPPED TOPPING, DIVIDED
• 1 PREPARED ANGEL FOOD CAKE

Preparation

Step 1

IN A SAUCEPAN, COMBINE 1 T SUGAR, CORNSTARCH AND RASPBERRIES. BRING TO A BOIL; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED. COOL. STRAIN AND DISCARD SEEDS. SET RASPBERRY SAUCE ASIDE. IN A MIXING BOWL, BEAT THE CREAM, BROWN SUGAR AND REMAINING SUGAR. STIR IN CHOCOLATE AND EXTRACT. FOLD IN 2 C WHIPPED TOPPING.

SPLIT ANGEL FOOD CAKE INTO 3 HORIZONTAL LAYERS. PLACE BOTTOM LAYER ON A SERVING PLATE; SPREAD WITH HALF OF THE CHOCOLATE MIXTURE. REPEAT LAYERS. TOP WITH REMAINING CAKE. DRIZZLE 1/4 C RASPBERRY SAUCE OVER CAKE. COVER AND CHILL UNTIL SERVING