I found this recipe looking through a ward cookbook. I am not normally a fan of fruit and chocolate together (I especially don't like orange and chocolate), but for some reason this sounded really good. Maybe it's the pregnant hormones :-)! Turns out, it IS really good! I think it is a great combination and it's not too rich. As you can see in the pictures, I had some issues with the glaze. I figured it would kind of drizzle down the sides of the cake, but it didn't. It ended up just plopping down on the plate. Next time I think I will just keep it on the top! Who cares what it looks like, it tastes great and was really simple to put together!
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
Heat oven to 350. Spray three 9" round pans with cooking spray. In a large mixing bowl stir together dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed. Slowly stir in boiling water (batter will be thin). Divide batter among prepared pans. Bake 20-25 minutes or until toothpick comes out clean. Cool 10 minutes, remove to wire racks, cool. Layer with raspberry filling.
Raspberry Filling:
1 12 oz. bag frozen raspberries
1 c. whipping cream
2 TBS. sugar
Whip cream with sugar until stiff. Mix in raspberries. Layer cake and filling - cake being last layer. Glaze.
Chocolate Glaze:
1/4 c. butter
1/4 c. cocoa
1/4 c. water
2 c. powdered sugar
1 tsp. vanilla
In a small saucepan over low heat melt butter, add cocoa and water stirring constantly until slightly thickened. Remove from heat, add powdered sugar and vanilla beating with a wire whisk until smooth. Add 1/2 tsp. water if needed. Spread glaze over top of torte. Refrigerate until ready to serve and any leftovers.
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