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White Chocolate Raspberry Torte

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"As if red velvet cake wasn't decadent enough, this delicious torte is topped with a white chocolate raspberry frosting."
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Ingredients

1 h 20 m servings 328 cals
Original recipe yields 16 servings (2 one-layer cakes)

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Grease and flour two 8" round cake pans.
  2. Prepare cake batter as directed on package.
  3. Pour cake batter into prepared pans and bake 25 to 35 minutes or until toothpick inserted into cake comes out clean.
  4. Let cakes cool completely and turn out of pans.
  5. Pour packet of Duncan Hines(R) Frosting Creations(TM) White Chocolatey Raspberry Flavour Mix into can of Duncan Hines(R) Frosting Creations(TM) Frosting Starter. Stir until evenly blended.
  6. In a small bowl, combine 1 cup of Raspberry Pie Filling with 1 cup of the White Chocolatey Raspberry frosting you just created. Mix well.
  7. Transfer remaining White Chocolatey Raspberry frosting to a piping bag with an open star tip.
  8. Divide Raspberry / White Chocolatey Raspberry Frosting mixture and spread half on top of each torte, stopping 1/2 inch from the edge of the cakes.
  9. Pipe a circle of the White Chocolatey Raspberry frosting around edge of each cake.
  10. Chill for 20 minutes and serve.

Footnotes

  • Tip:
  • Create two cakes with this recipe or stack the two layers using the same design.

Nutrition Facts


Per Serving: 328 calories; 14 g fat; 47.8 g carbohydrates; 2.6 g protein; 31 mg cholesterol; 257 mg sodium. Full nutrition

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