Raspberry Chocolate Torte

A delicious, beautiful cake, perfect for a special occasion.

Yield

12 servings

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (8 ounce) package cream cheese, room temperature
1/2 cup granulated (white) sugar
1 teaspoon vanilla extract
1 cup finely chopped pecans
2 cups heavy whipping cream, whipped
2 pints fresh raspberries
1/2 cup pecan halves

Directions

Prepare and bake the cake according to package directions, using two 9-inch round baking pans. Cool for 10 minutes before removing from pans to cooling racks to cool completely.

In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; stir in chopped pecans. Fold in whipped cream. Once cakes have cooled, split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the cream cheese mixture.

Arrange 1 cup raspberries over filling; repeat layers three times. Garnish with pecan halves. Refrigerate until serving.