Tuesday, March 11, 2014

Raspberry Torte Cake

This cake is one of my dessert obsessions and one of my go-to recipes. Therefore, I was a bit hesitant to share it publicly. My mom found this cake recipe many years back and it has been a favorite of mine since I was a teenager. I have made many variations as well, anything from mini-cupcakes, full sized cupcakes and a trifle style dessert. This cake is amazing, scrumptious and has passed the Brickweg family standards. If something about the recipe doesn't appeal to you, just have fun with it. Experiment with your favorite cake flavors (red velvet works great) or instead of the raspberries it calls for, try it with peaches or strawberries. As you can see from the picture, we added blackberries for this birthday cake and it was delicious!


- 1 pkg devil's food cake mix (without pudding)
- 1 pkg (8 oz) cream cheese, softened
- 2/3 cup brown sugar, packed
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 cups whipping cream, whipped
- Small bar of semisweet or dark chocolate
- 1 pkg raspberries


1. Mix and bake cake according to package directions. Bake in two 9" cake pans.
2. Cool in pans for 15 minutes. Remove from pans and allow to cool on wire rack.
3. Beat together cream cheese, brown sugar, vanilla and salt until fluffy. Fold in cream.
4. Split each cake into two horizontal layers. Place on serving plate.
5. Spread 1/4 cream mixture, raspberries and chocolate. Repeat layers for all four layers.
6. Cover and refrigerate for 8 hours to harden the filling.

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