Raspberry Angel Torte Recipe
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Category: |
Category: |
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Angel Food Cake |
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Ingredients: |
Ingredients: * 1 Angel Food Cake (recipe in cake section of this cookbook)
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Directions: |
Directions:slice cake horizontally into three even layers and set aside. |
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Topping |
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Ingredients: |
Ingredients: * 1/3 cup sugar
* 1 Tbsp cornstarch
* 1 cup fresh raspberries**
* 1/3 cup water
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Directions: |
Directions:Combine sugar and cornstarch in a sauce pan, add raspberries and water. Bring to a boil over medium heat, stirring constantly. Boil one minute. Cool completely.
** If using frozen berries omit water and reduce sugar to 1 tablespoon, and use a 10 oz. package of frozen berries, and follow recipe for cooking. |
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Filling and Assembly |
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Ingredients: |
Ingredients: * 1 egg
* 1/4 cup brown sugar
* 2 Tbsp granulated sugar
* 2 ozs. unsweetened chocolate, melted
* 1 - 16oz. container Cool Whip divided
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Directions: |
Directions:Beat egg and sugars on high until fluffy. Blend in chocolate and fold in 2 cups of Cool Whip from the 16 oz. container. Spread chocolate mixture on top of the bottom two angel food cake layers, stacking them. Stack the third layer on top of the other two layers. Frost sides of cake and center hole with the rest of the Cool Whip. Spread raspberry topping on the top layer and refrigerate the finished cake until ready to serve. |
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