Chocolate Raspberry Torte

GPW Rene's Chocolate Raspberry Torte.jpg

Have you tried this decadent Chocolate Raspberry Torte courtesy of Rene (Clinic Manager) of Grosse Pointe? This is sure to satisfy your sweet tooth!

Chocolate Raspberry Torte

Servings:
1 Supplement (if sliced in 10 servings)

Ingredients:
6 MWLC Chocolate Fudge Cake
4 MWLC Cheesecake
2/3 cup Raspberries (frozen)
2 packets Stevia
Water

Preparation:
Mix the MWLC Fudge Cake as directed with water. Pour half of the batter in a 5 x 7 glass cake dish and cook in the microwave for 6 minutes. Allow cake to cool and place on a plate or platter to create the bottom layer. Prepare the MWLC Cheesecake as directed and spread 2/3 of the cheesecake mixture over the bottom layer of cake.

Pour the second half of the cake mixture into the cake pan and microwave for 6 minutes, allowing the cake to cool.

Defrost the raspberries and mix with 2 packets of Stevia. Drain the raspberries well and reserve the liquid. Place the well drained raspberries on the bottom cheesecake/cake layer. Place the second cake layer on top and spread the remaining cheesecake and drizzle with the raspberry liquid.

Makes 10 servings.