Chocolate Raspberry Torte

1. 1

   Heat oven to 350u00b0.

2. 2

   Grease and flour two 9-inch round cake pans.

3. 3

   Combine cake mix, water, sour cream, oil and eggs.

4. 4

   Beat for two minutes.

5. 5

   Pour into pans.

6. 6

   Bake at 350u00b0 for 25 to 35 minutes.

7. 7

   Cool 15 minutes and remove from pans.

8. 8

   In medium bowl, combine 1 cup raspberries and 1/3 cup preserves; fold in 2 cups Cool Whip.

9. 9

   Slice each cake layer in half horizontally.

10. 10

    Spread each slice with berry mixture.

11. 11

    Spread top and sides of cake with chocolate frosting.

* Per serving · 4 servings · Values may vary.

No additional tips available.