Raspberry pie filling and homemade chocolate frosting jazz up a cake mix to create a picture-perfect torte. With a hint of rum flavor, it’s rich and creamy for special occasions but so fun and simple to do, you could prepare it on weeknights, too.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 12-14 SERVINGS
1package butter recipe golden cake mix (regular size)
1/4cup chopped almonds, toasted
2cups heavy whipping cream
1cup confectioners’ sugar
1/4cup baking cocoa
1 1/2 teaspoons rum extract
2cups raspberry cake and pastry filling
Chocolate curls
Sliced almonds, toasted, optional
1. Prepare cake batter according to package directions; fold in the chopped almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For frosting, in a small bowl, beat cream until it begins to thicken. Add the confectioners’ sugar, cocoa and extract; beat until stiff peaks form.
3. Cut each cake into two horizontal layers. Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers.
4. Place remaining frosting in a pastry bag with a star tip #195. Decorate top and sides of cake as desired. Garnish with chocolate curls. Sprinkle with the sliced almonds if desired. Store in the refrigerator.
NOTE To duplicate the look of the cake in the picture above, pipe about 1/2 cup of the frosting around the cake between each layer and 1 1/2 cups of the frosting on top.