Chocolate Raspberry Torte

1. 1

   Prepare cake according to package directions, using three greased and floured 9-in.

2. 2

   round cake pans.

3. 3

   Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.

4. 4

   Cool for 10 minutes; remove from pans to wire racks to cool completely.

5. 5

   In a mixing bowl, beat cream cheese until fluffy.

6. 6

   Combine milk and pudding mix; add to cream cheese and mix well.

7. 7

   Fold in whipped topping and raspberries.

8. 8

   Place on cake layer on a swervice plate.

9. 9

   Spread with half of the filling.

10. 10

    Repeat layers.

11. 11

    Top with remaining cake; dust with confectioners' sugar.

12. 12

    Garnish with mint and raspberries of desired.

13. 13

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.