Prepare the cake according to package directions.
Pour into a greased and floured 9 x 13 in. baking
pan. Bake at 350° for 25-30 minutes or until a
toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from
pan to wire racks to cool completely.
In a large bowl, beat cream cheese until fluffy.
Combine milk and pudding mix; beat into cream cheese
until smooth. Fold in whipped topping.
Place cake on a serving plate. Ice with frosting.
Top with raspberries. Garnish with mint if desired.
Store in the refrigerator.
Originally Submitted
5/22/2014
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