Recipe of the Week | Raspberry Chocolate Torte

PEA RIDGE — Raspberry Chocolate Torte

From Taste of Home

Ingredients:

1 C. butter, softened

2 C. sugar

4 eggs

1 tsp. vanilla extract

1-1/2 C. all-purpose flour

1/3 C. baking cocoa

Glaze:

1/4 C. boiling water

4 tsp. raspberry gelatin

2 Tbsp. seedless raspberry jam

Topping:

2 C. (12 oz.) semisweet chocolate chips

2 cartons (8 oz. each) frozen whipped topping, thawed

2 C. fresh raspberries

Directions:

Line a greased 15- by 10- by 1-inch 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 widthwise 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.

Nutrition Facts: 1 slice equals 614 calories, 32 g fat (21 g saturated fat), 111 mg cholesterol, 138 mg sodium, 79 g carbohydrate, 4 g fiber, 6 g protein.

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