SRKindredSpirits

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Raspberry season is almost here....so, thought I'd share a Raspberry Chocolate Torte recipe for you to enjoy! INGREDIENTS:                   1 cup butter, softened 2 cups sugar 4 eggs 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/3 cup baking coco GLAZE: 1/4 cup boiling water 4 teaspoons raspberry gelatin 2 tablespoons seedless raspberry jam TOPPING: 2 cups (12 ounces ) semisweet chocolate chips 2 cartons (8 ounces each) frozen whipped topping, thawed 2 cups fresh raspberries DIRECTIONS: Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. grease the paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minute