RASPBERRY BUTTER TORTE

Raspberry Butter Torte image

Raspberry pie filling and homemade chocolate frosting jazz up a packaged cake mix in this picture-perfect torte created by our Test Kitchen. With a hint of rum flavor, it's rich and creamy for special occasions, but so simple to do, you could prepare it on weeknights, too.

Provided by Taste of Home

Time 1h

Yield 12-14 servings.

Number Of Ingredients 9

Ingredients

1 package butter recipe golden cake mix (regular size)
1/4 cup chopped almonds, toasted
2 cups heavy whipping cream
1 cup confectioners' sugar
1/4 cup baking cocoa
1-1/2 teaspoons rum extract
2 cups raspberry cake and pastry filling
Chocolate curls
Sliced almonds, toasted, optional

Steps:

Prepare cake batter according to package directions; fold in chopped almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form., Cut each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers. , Place remaining frosting in a pastry bag with a star tip #195. Decorate top and sides of cake as desired. Garnish with chocolate curls. Sprinkle with sliced almonds if desired. Store in the refrigerator.

Nutrition Facts : Calories 464 calories, Fat 22g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 334mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.