Raspberry Chocolate Torte Recipe

By 1For_Him

Ingredients

• GLAZE:
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup HERSHEY®’S Cocoa
• 1/4 cup boiling water
• 4 teaspoons raspberry gelatin
• 2 tablespoons seedless raspberry jam
• TOPPING:
• 2 cups (12 ounces ) HERSHEY’®S Semi-Sweet Chocolate Chips
• 2 cartons (8 ounces each) frozen whipped topping, thawed
• 2 cups fresh raspberries

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.

For glaze, stir water and gelatin until dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.

For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).

Place one cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with remaining cake. Frost and decorate with raspberries and remaining topping. Yield: 12 servings.