Make summer delicious with this yummy Double Chocolate-Raspberry Torte. Combine fresh raspberries and delectable semi-sweet chocolate for a tasty treat.
What You Need
Original recipe yields 18 servings
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S White Chocolate, melted, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 cup fresh raspberries
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Let's Make It
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Wrap cake layers individually in plastic wrap; freeze 1 hour.
Meanwhile, beat cream cheese in large bowl with mixer until creamy. Blend in white chocolate. Gently stir in half the COOL WHIP until blended. Refrigerate until ready to use.
Cut cake layers horizontally in half; stack on plate, spreading 2/3 cup cream cheese mixture between each layer.
Microwave semi-sweet chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. or until chocolate is completely melted; stir until well blended. Spread over torte. Garnish with raspberries.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Freezing the cooled cake layers makes it easier to cut each into 2 layers. But if you are short on time, you can skip the freezing step.
Substitute small halved strawberries for the raspberries.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.