Here’s the easiest, very festive and decadent chocolate torte you have ever come across. We used devil’s cake mix as the base to make it even easier. Enjoy with fruity, full-bodied Russian imperial stout to accompany your Sunday dinner ideas. Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Chocolate-Raspberry Torte Chocolate-Raspberry Torte Recipe | CHEFBear.net PT20M Serves 12 1 N/A (18.25-Ounce) Package Devil's Food Cake Mix 1 N/A (8-Ounce) Package Cream Cheese 1/2 Cup Sugar 1 Teaspoon Vanilla Extract 1 Cup Pecans 2 Cups Heavy Whipping Cream 2 N/A Pints Fresh Raspberries 1/2 Cup Pecan Halves In 2 (9-inch) round cake pans, bake the cakes according to package’s instructions. Remove from oven and keep onto wire racks to cool for about 10 minutes. Carefully, invert cakes onto wire racks to cool completely. In a large bowl, add sugar, cream cheese and vanilla extract and beat until smooth. Add finely chopped pecans and stir to combine. Gently, fold in whipped cream. Carefully, cut each cake into 2 layers horizontally. Arrange 1 bottom layer onto a serving plate. Spread ¼ of cream mixture over cake layer evenly and top with 1 cup raspberries. Repeat layers three times. Top with pecan halves and refrigerate before serving.

Chocolate-Raspberry Torte

Chocolate-Raspberry Torte Recipe


Here’s the easiest, very festive and decadent chocolate torte you have ever come across. We used devil’s cake mix as the base to make it even easier. Enjoy with fruity, full-bodied Russian imperial stout to accompany your Sunday dinner ideas.

confident kitchen meal plans

Recipe Information

Flavor Profile

American

Protein

Dairy

Category

Desserts

Serves

12

Total Time

20 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 1 (18.25-Ounce) Package Devil's Food Cake Mix
      • 1 (8-Ounce) Package Cream Cheese (Softened)
      • 1/2 Cup Sugar
      • 1 Teaspoon Vanilla Extract
      • 1 Cup Pecans (Chopped Finely)
      • 2 Cups Heavy Whipping Cream (Whipped)
      • 2 Pints Fresh Raspberries
      • 1/2 Cup Pecan Halves

Directions

  1. In 2 (9-inch) round cake pans, bake the cakes according to package’s instructions. Remove from oven and keep onto wire racks to cool for about 10 minutes. Carefully, invert cakes onto wire racks to cool completely.
  2. In a large bowl, add sugar, cream cheese and vanilla extract and beat until smooth. Add finely chopped pecans and stir to combine. Gently, fold in whipped cream.
  3. Carefully, cut each cake into 2 layers horizontally. Arrange 1 bottom layer onto a serving plate. Spread ¼ of cream mixture over cake layer evenly and top with 1 cup raspberries. Repeat layers three times.
  4. Top with pecan halves and refrigerate before serving.



Nutrition & Cost Facts

Calories

478 kcal

Carbs

49 g

Fat

30 g

Protein

5 g

Cost Per Serving

$1.02

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.