CHOCOLATE BERRY ANGEL TORTE

Chocolate Berry Angel Torte image

Our taste-testers were impressed by the way Katherine Newman of Cedarburg, Wisconsin dresses up a purchased angel food cake! Her dessert has a chocolate filling between the layers and a lovely raspberry topping.

Provided by Taste of Home

Time 25m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons sugar, divided
1 tablespoon cornstarch
1 package (10 ounces) frozen raspberries, thawed
1/4 cup heavy whipping cream
1/4 cup packed brown sugar
2 ounces unsweetened chocolate, melted
1 teaspoon rum extract
1 carton (12 ounces) whipped topping, divided
1 prepared angel food cake (8 to 10 ounces)

Steps:

In a saucepan, combine 1 tablespoon sugar, cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Strain and discard seeds; set raspberry sauce aside. , In a bowl, beat the cream, brown sugar and remaining sugar. Stir in chocolate and extract. Fold in 2 cups of whipped topping., Split angel food cake into three horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake. Spread remaining whipped topping over top and sides of cake. , Drizzle 1/4 cup raspberry sauce over cake. Cover and refrigerate until serving. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 213 calories, Fat 8g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.