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.
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
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.
Store in the refrigerator.