Chocolate-Raspberry Torte Recipe 
Online Cake Recipes for Everyday Cooking


Chocolate-Raspberry Torte 

one 18 1/4 -ounce chocolate cake mix

3/4 cup 1 percent cold milk

one 3.4-ounce package fat-free instant vanilla pudding

3 ounces softened fat-free cream cheese

8 ounces frozen fat-free whipped topping, thawed

2 cups fresh raspberries

powdered sugar

fresh mint and extra raspberries for garnish

Prepare cake according to low-fat directions, using three 9-inch round cake pans. Cool 10 minutes in pans on wire racks. Remove cake from pans and cool completely on racks.

Meanwhile, combine milk and pudding mix; add to cream cheese and mix well. Fold in whipped topping and raspberries.

Place one cake layer on serving plate. Spread with half the filling. Add second cake layer and repeat. Top with third layer; dust top with powdered sugar. Garnish if desired. Refrigerate until time to serve.

Makes 16 servings

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