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Raspberry Fudge Torte 

Prep time: 1 min
Cook Time: 35 min
Yield: 12 to 14 servings

Ingredients:

CAKE
Crisco® Flour No-Stick Spray
1 (18.25 oz.)package Pillsbury® Devils Food Cake
1cup sour cream
3/4cup water
1/3cup Crisco® Pure Vegetable Oil
1teaspoon vanilla extract
3 large eggs
1cup miniature semi-sweet chocolate chips
GANACHE
1cup (6 oz. pkg.) semi-sweet chocolate chips, chopped
1/2cup heavy cream
1tablespoon butter
RASPBERRY CREAM
1 (10 oz.)package frozen raspberries in syrup, thawed
2tablespoons sugar
4teaspoons cornstarch
1/2cup heavy cream, whipped

Preparation Directions:

1.HEAT oven to 350°F. Spray two 9-inch round or heart-shaped cake pans with flour no-stick cooking spray.
2.BEAT cake mix, sour cream, water, oil, vanilla and eggs in large bowl on low speed until moistened. Beat 2 minutes at medium speed. Fold in chocolate chips. Pour into prepared pans.
3.BAKE 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. Make ganache while cake is cooling.
4.COMBINE chocolate and 1/2 cup heavy cream in small saucepan. Heat over low heat until chocolate is melted and mixture is smooth and creamy, stirring constantly. Remove from heat. Stir in butter. Refrigerate 1 to 1 1/2 hours or until cold, stirring occasionally.
5.BEAT chilled mixture with spoon or electric mixer until thick and creamy and of desired spreading consistency.
6.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.
7.COOK over low heat until mixture is bubbly and thickened, stirring constantly. Boil 1 minute. Place wax paper or plastic wrap over surface of mixture. Refrigerate 30 minutes or until chilled. Fold in whipped cream.
8.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.