DOUBLE CHOCOLATE-RASPBERRY TORTE

Double Chocolate-Raspberry Torte image

Make summer delicious with this yummy Double Chocolate-Raspberry Torte. Combine fresh raspberries and delectable semi-sweet chocolate for a tasty treat.

Provided by My Food and Family

Categories Recipes

Time 2h30m

Yield 18 servings

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S White Chocolate, melted, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 cup fresh raspberries

Steps:

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Wrap cake layers individually in plastic wrap; freeze 1 hour.
Meanwhile, beat cream cheese in large bowl with mixer until creamy. Blend in white chocolate. Gently stir in half the COOL WHIP until blended. Refrigerate until ready to use.
Cut cake layers horizontally in half; stack on plate, spreading 2/3 cup cream cheese mixture between each layer.
Microwave semi-sweet chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. or until chocolate is completely melted; stir until well blended. Spread over torte. Garnish with raspberries.

Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 21 g, Protein 4 g