Raspberry Chocolate Torte Recipe

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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 minutes before inverting onto
a wire rack to cool completely. Carefully remove waxed paper.

For glaze, stir water and gelatin until dissolved. Stir in jam. Brush
evenly over bottom of cake. Trim edges; cut cake width wise into
thirds.

For topping, in a microwave, melt chips; stir until smooth. Fold in
half of the whipped topping until blended; fold in remaining whipped
topping (mixture will be thick).

Place one cake layer on a serving platter; spread with 3/4 cup
topping. Repeat layers; top with remaining cake. Frost and decorate
with raspberries and remaining topping. Yield: 12 servings.

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