Raspberry Butter Torte

9 ingredients
4 steps

Ingredients

  • 1 package butter recipe golden cake mix (regular size)
  • 1/4 cup chopped almonds, toasted
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons rum extract
  • 2 cups raspberry cake and pastry filling
  • Chocolate curls
  • Sliced almonds, toasted, optional

Directions

  1. 1
    Prepare cake batter according to package directions; fold in chopped almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. 2
    For frosting, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form.
  3. 3
    Cut each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers.
  4. 4
    Place remaining frosting in a pastry bag with a star tip #195. Decorate top and sides of cake as desired. Garnish with chocolate curls. Sprinkle with sliced almonds if desired. Store in the refrigerator.

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