Ingredients
-
1 (18 1/4 ounce) package chocolate cake mix (or use your favorite chocolate cake recipe)
-
3 eggs (or as called for by your cake mix)
-
1/3 cup oil (or as called for by your cake mix)
-
1 1/3 cups water (or as called for by your cake mix)
-
1 (8 ounce) package cream cheese, softened
-
3/4 cup milk
-
1 (3 1/2 ounce) package vanilla instant pudding mix
-
1 (8 ounce) carton frozen whipped topping, such as cool whip, thawed
-
confectioners' sugar
-
of fresh mint (to garnish)
-
additional raspberries (to garnish)
-
2 cups fresh raspberries (or strawberries if desired)
Instructions
- Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
- Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a mixing bowl, beat cream cheese until fluffy.
- Combine milk and pudding mix;add to cream cheese and mix well.
- Fold in whipped topping and raspberries.
- Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
- Place one cake layer on a serving plate.
- Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
- Repeat layers.
- Top with remaining cake;dust with confectioner's sugar.
- Mound the reserved filling in the center and arrange raspberries in the middle.
- Garnish with fresh mint on top if desired.
- Store in refrigerator.
- Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
- This is because the strawberries will"bleed" into the filling and become mushy.
- It will still taste great, it will just look a bit unattractive.