Raspberry Chocolate Torte

1. 1

   Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

2. 2

   In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.

3. 3

   Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times. Garnish with pecan halves. Refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.