Chocolate Raspberry Torte

Submitted by pines506

"From Quick Cooking, courtesy of Rosemary Ford Vinson. I've made this several times--easy and good."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 12

ingredients

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (3 ounce) package cream cheese, softened
• 3⁄4 cup cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 (8 ounce) carton frozen whipped topping, thawed
• 2 cups fresh raspberries
• confectioners' sugar

directions

1. Prepare cake according to package directions, using three greased and floured 9-in.
2. round cake pans.
3. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes; remove from pans to wire racks to cool completely.
5. In a mixing bowl, beat cream cheese until fluffy.
6. Combine milk and pudding mix; add to cream cheese and mix well.
7. Fold in whipped topping and raspberries.
8. Place on cake layer on a swervice plate.
9. Spread with half of the filling.
10. Repeat layers.
11. Top with remaining cake; dust with confectioners' sugar.
12. Garnish with mint and raspberries of desired.
13. Store in refrigerator.