Chocolate Raspberry (Or Strawberry) Tall Cake

Recipe by shimmerchk
SERVES: 12-16


  • 1
    (18 1/4 ounce) package chocolate cake mix (or use your favorite chocolate cake recipe)
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    (8 ounce) package cream cheese, softened
  • 34
    cup milk
  • 1
    (3 1/2 ounce) package vanilla instant pudding mix
  • 1
    (8 ounce) carton frozen whipped topping, such as cool whip, thawed
  • 2
    cups fresh raspberries (or strawberries if desired)
  • of fresh mint (to garnish) (optional)
  • additional raspberries (to garnish) (optional)


  • Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
  • Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
  • Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • In a mixing bowl, beat cream cheese until fluffy.
  • Combine milk and pudding mix;add to cream cheese and mix well.
  • Fold in whipped topping and raspberries.
  • Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
  • Place one cake layer on a serving plate.
  • Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
  • Repeat layers.
  • Top with remaining cake;dust with confectioner's sugar.
  • Mound the reserved filling in the center and arrange raspberries in the middle.
  • Garnish with fresh mint on top if desired.
  • Store in refrigerator.
  • Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
  • This is because the strawberries will"bleed" into the filling and become mushy.
  • It will still taste great, it will just look a bit unattractive.