Recipe of the Week
Raspberry chocolate torte
Courtesy of
Tanya Kelley

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1 devil’s food cake mix
butter for cake
2 cups raspberries or pitted cherries (fresh or frozen)
2 cups sugar
1 cup water
3 cups whipping cream, whipped
1/2 cup confectioner’s sugar
1/2 tsp. vanilla
1    1-1/2-oz. milk chocolate bar, shaved into curls
Maraschino cherries for garnish


Mix cake as directed on box, except replace the oil with the same amount of butter. Bake in 2 greased (not floured) 9-inch round pans according to directions. Let cool.

Mix sugar and water in a saucepan. Bring to a boil and add fruit. Boil for 3 minutes. If using raspberries, you might want to strain the syrup to remove any seeds.

Whip whipping cream on high until stiff. Add sifted confectioner’s sugar and vanilla. Mix in.

Cut each cake layer into 2 layers to make 4 layers. Place 1 layer, cut side up, on serving tray. Drizzle 1/3 of syrup mixture on layer. Spread ¼ of the whipped cream on top but not on sides. Place next layer of cake, cut side up, on first layer. Repeat topping with syrup and whipping cream with the next 2 layers. For remaining layer, place cut side down. Top with whipped cream, shaved chocolate, and cherries.

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