Contest-Winning Raspberry Chocolate Torte Recipe

Name: Contest-Winning Raspberry Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 eggs; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/3 cup baking cocoa; 1/4 cup boiling water; 4 teaspoons raspberry gelatin; 2 tablespoons seedless raspberry jam; 2 cups (12 ounces ) semisweet chocolate chips; 2 cartons (8 ounces each) frozen whipped topping, thawed; 2 cups fresh raspberries

Servings: persons

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 cup boiling water
4 teaspoons raspberry gelatin
2 tablespoons seedless raspberry jam
2 cups (12 ounces ) semisweet chocolate chips
2 cartons (8 ounces each) frozen whipped topping, thawed
2 cups fresh raspberries

1
Line a greased 15x10x1-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.
2
Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
3
For glaze, stir water and gelatin until gelatin is dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.
4
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).
5
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.

1644

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups sugar, 4 eggs, 1 teaspoon vanilla extract, and more.

Yes, Contest-Winning Raspberry Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Contest-Winning Raspberry Chocolate Torte

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