Raspberry Fudge Torte

By srumbel

This special-occasion cake impressed all who see and taste it. People are surprised to hear this torte starts with a simple cake mix...they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
from tasteofhome

Ingredients

• GANACHE:
• 1 package devil's food cake mix (regular size)
• 1 cup (8 ounces) sour cream
• 3/4 cup water
• 3 eggs
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• RASPBERRY CREAM:
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 3 tablespoons sugar
• 4 teaspoons cornstarch
• 1/2 cup heavy whipping cream, whipped
• Fresh raspberries and mint, optional

Details

Preparation time 30mins

Preparation

Step 1

•In a large bowl, combine the cake mix, sour cream, water, eggs, oil
and vanilla; beat on low speed for 30 seconds. Beat on medium for 2
minutes. Fold in miniature chips.

•Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.

•For ganache, place chocolate chips in a small bowl. In a small
saucepan, bring cream just to a boil. Pour over chocolate; whisk
until smooth. Whisk in butter. Chill until mixture reaches spreading
consistency, stirring occasionally.

•For raspberry cream, mash and strain raspberries, reserving juice;
discard seeds. In a small saucepan, combine sugar and cornstarch;
stir in raspberry juice. Bring to a boil, cook and stir over low
heat for 1-2 minutes or until thickened. Place in a bowl; chill for
30 minutes. Fold in whipped cream.

•Place one cake layer on a serving plate; spread with half of the
ganache. Top with second cake layer and the raspberry cream. Top
with remaining cake layer; spread with remaining ganache. Store in
the refrigerator.

•Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 544 calories, 31 g fat (15 g saturated fat), 95 mg cholesterol, 377 mg sodium, 62 g carbohydrate, 4 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.