Chocolate Raspberry Torte

This fancy layered cake looks like it would be difficult to make, but it's so easy! Everyone oohs and aahs at how pretty it is.

Yield

12 servings

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (3 ounce) package cream cheese, room temperature
3/4 cup cold milk 1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
2 cups fresh raspberries
confectioners' (powdered) sugar
fresh mint and additional raspberries, optional

Directions

Preheat oven to 350°F (177°C). Grease three 9-inch round baking pans with Pan Release or cooking spray.

Prepare the cake according to package directions. Pour into prepared baking pans.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.

Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired.

Storage

Store in the refrigerator.

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