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Raspberry Angelfood Torte

Contributed By: Janet | See all of Janet's recipes
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  8 servings
My mom used to make tortes instead of birthday cakes for us as kids. I made this easy cake for a tea party. It looks elegant and is light and refreshing
RECIPE INGREDIENTS
1 recipe angel food cake (or favorite mix)
1 giant bar Hersheys Special Dark Chocolate Bar
One 3oz box white chocolate mousse pudding
one small container frozen whipped topping
one small bag frozen raspberrys
DIRECTIONS
Bake your favorite recipe for angel food cake using an 8 inch or 9 inch spring form pan. Cool completely. Slice cake in half horizontaly. Leave the cake on the bottom of the spring form pan for easier handling.


Mix pudding using half the milk called for in the instructions. When mixed well, fold in thawed whipped topping. This is your frosting.


Select the prettiest berries for the top of your cake. Set on paper towels to absorb any liquid from thawing and set aside.


Divide chocolate bar into 1/3's. Chop all 3 of the pieces into small rough chops. Set aside one of the 1/3's for the top.


On inside cut layer, spread an even layer of the pudding mixture. Cover with berries and sprinkle with 1/3 of the chopped chocolate. Put top on cake and spread top and sides with remaining pudding mixture. Holding the bottom of the cake in one hand and tilting slightly, use handfulls of chopped chocolate to coat the sides of the cake evenly all the way around. (Work fast so your hands don't melt the chocolate too fast). Arrange remaining berrys on top to cover in a circulare design with bottom of the berrys pointing up. Melt remaining 1/3 chocolate and drizzle over top of berries. Refrigerate to set.


Date Added: 07/20/2009
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