Chocolate Raspberry Torte With Mocha Cream Filling - cooking recipe

Ingredients

Torte
1 (18 1/4 ounce) package betty crocker supermoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
Mocha Cream Filling
1 1/2 cups whipping cream
1/3 cup packed brown sugar
1 tablespoon powdered instant coffee
Garnish
2 cups fresh raspberries

Preparation

Preheat oven to 350\u00b0F (180\u00b0C).
Grease and flour torte pans; set aside.
Prepare cake mix according to package directions; divide batter equally between pans.
Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
Remove from oven to cooling rack, cool 5 minutes.
Remove cakes from pans; cool completely.
Meanwhile in chilled bowl, beat cream until it begins to thicken.
Gradually add sugar and coffee; continue beating until stiff.
Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
Keep refrigerated until serving and refrigerate leftovers, if any.