Raspberry Fudge Torte
Make this super-rich torte when raspberries are in season. This is a dessert for adults!
INGREDIENTS | SERVES 16
- 1 (19-ounce) box brownie mix
- ½ cup oil
- ¼ cup raspberry liqueur
- 3 eggs
- 1 (16-ounce) can ready-to-spread vanilla frosting
- 1½ cups fresh raspberries
- 1 (16-ounce) can ready-to-spread chocolate frosting
Preheat oven to 350°F. Spray two 9″ cake pans with nonstick baking spray containing flour; line with parchment paper and spray again; set aside.
In large bowl, combine brownie mix, oil, liqueur, and eggs and mix until blended; beat 40 strokes with spoon.
Spread batter into prepared pans. Bake for 25 to 30 minutes or until layers are just set. Let cool on wire racks for 10 minutes, then invert onto cooling racks; remove paper; cool completely.
Place 1 layer on serving plate; spread with all of the vanilla frosting. Top with raspberries, pressing into frosting. Top with second brownie layer.
Frost top and sides of torte with chocolate frosting. Let stand for 3 to 4 hours before serving.
Tortes
Tortes are very rich cakes; the cake is usually heavier than typical shortening cakes. They must be sliced into small slices because they are so rich. You could vary this recipe by using chocolate frosting and raspberries in the center; frost the outsides with cream cheese frosting.
