Raspberry Fudge Torte

Yield: 12 servings

Ingredients:

CAKE
1 package Pillsbury® Devils Food Cake
1 cup sour cream
3/4 cup water
1/3 cup Crisco® Vegetable Oil
1 teaspoon vanilla
3 eggs
1 cup miniature semi-sweet chocolate chips

GANACHE
6 ounces semi-sweet chocolate chips, chopped
1/2 cup whipping cream
1 tablespoon butter
1/2 teaspoon orange extract

RASPBERRY CREAM
10 ounces frozen raspberries in syrup, thawed
2 tablespoons sugar
4 teaspoons cornstarch
1/2 cup whipping cream, whipped

Preparation Instructions:

1. Heat oven to 350° F. Grease and flour two 9-inch round or heart-shaped cake pans. In large bowl, combine all cake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at medium speed. Fold in chocolate chips. Pour batter into greased and floured pans.

2. Bake at 350° F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool 1 hour or until completely cooled. (Wrap and freeze one cake layer for a later use).

3. Meanwhile, in small saucepan, combine chocolate and 1/2 cup whipping cream. Heat over low heat until chocolate is melted and mixture is smooth and creamy, stirring constantly. Remove from heat; stir in butter and orange extract. Refrigerate 1 to 1 1/2 hours or until cold, stirring occasionally.

4. With wooden spoon or electric mixer, beat chilled mixture until thick and creamy and of desired spreading consistency.

5. To remove seeds from raspberries, place strainer over small saucepan; pour raspberries into strainer. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Stir sugar and cornstarch into raspberries until smooth. Cook over low heat until mixture is bubbly and thickened, stirring constantly. Boil 1 minute. Place waxed paper or plastic wrap over surface of mixture; refrigerate 30 minutes or until cold. Fold in whipped cream.

6. To assemble torte, place cake layer, top side down, on serving plate; spread with a thin layer of ganache. Top with raspberry cream, spreading to within 1/2 inch of edge. Frost sides of torte with about half of the ganache; pipe remaining ganache around top edge. Refrigerate 1 hour before serving. Store in refrigerator.