Raspberry-Fudge Fantasy Torte Recipe

Name: Raspberry-Fudge Fantasy Torte
Prep time: 35 min
Cook time: 2 h 40 min
Total time: 3 h 15 min
Yield: 12 servings
Ingredients: 2/3 cup miniature semisweet chocolate chips; 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix; 1 cup water; 1/2 cup butter or margarine, softened; 3 eggs; 3 cups whipping cream; 1/3 cup icing sugar; 1 1/2 cups fresh raspberries; 1/3 cup seedless raspberry preserves; 1 1/2 cups miniature semisweet chocolate chips

Ingredients

2/3 cup miniature semisweet chocolate chips
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1 cup water
1/2 cup butter or margarine, softened
3 eggs
3 cups whipping cream
1/3 cup icing sugar
1 1/2 cups fresh raspberries
1/3 cup seedless raspberry preserves
1 1/2 cups miniature semisweet chocolate chips

PREP TIME 35m	COOK TIME 2h40m	TOTAL TIME 3h15m
YIELD 12 servings

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix.
In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Stir in coated chocolate chips; pour into pans.
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes.
Run knife around side of pans to loosen cakes; remove from pans to cooling rack.
Cool completely, about 1 hour.
Refrigerate layers 45 minutes for easier handling.
In chilled large bowl, beat whipping cream and icing sugar with electric mixer on high speed until soft peaks form.
In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers.
Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture.
Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream.
Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.