Ingredients

• Raspberry Truffle Cake

• Step one:

• Make Raspberry filling using
• frozen berries, cornstarch and
• sugar (boil, thicken, cool). I used 1 1/4c.

• Step Two:

• 1 Chocolate cake mix
• Add an extra egg
• Add one envelope dream whip
• Bake in two 8″rounds. Freeze and torte
• (just before frosting)

• Step Three:

• Make chocolate frosting using
• chocolate, butter, 10x sugar and milk

• Step Four:

• Make ALL BUTTER buttercream.
• I used approx. 2c. Mix with cooked
• & cooled raspberry mixture.

• Step Five:

• Toast 1c chopped pecans.

• Step Six:

• Assemble torted layers per layer of chocolate frosting first,
• gently spread on raspberry mixture, then sprinkle with nuts.
• Alternate until finished. Completely frost top and sides with
• chocolate frosting. Decorate, serve!