Raspberry Chocolate Torte

Name: Raspberry Chocolate Torte
Ingredients: 1 package devil's food cake mix (regular size); 1 package (8 ounces) cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 1 cup finely chopped pecans; 2 cups heavy whipping cream, whipped; 2 pints fresh raspberries; 1/2 cup pecan halves

8 ingredients

3 steps

Ingredients

1 package devil's food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup finely chopped pecans
2 cups heavy whipping cream, whipped
2 pints fresh raspberries
1/2 cup pecan halves

Directions

1

Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2

In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.
3

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times. Garnish with pecan halves. Refrigerate until serving.