Every Sunday evening we go to a friend's house, or our friends come to our house to play marbles and eat snacks and treats. Last Sunday Kathy Lerner created and served this beautiful torte, lovely to look at, delicious to eat.
Raspberry Angel Torte
3 T sugar, divided
1 T cornstarch
1 10-oz pkg frozen raspberries, thawed
1/4 c packed brown sugar
1/4 c whipping or table cream
2 squares (1 oz each) unsweetened chocolate, melted
1 tsp rum or rum extract
1 16-oz carton Cool Whip
1 round bakery angelfood cake
1. Combine 1 T sugar, cornstarch and raspberries in a saucepan. Bring to a boil. Stir for 2 minutes until mixture thickens. Cool. Strain and discard the seeds, set aside. (I did not remove the seeds when I made it today. Ruth)
2. In a bowl, beat the whipping cream, brown sugar, and remaining white sugar.
3. Stir in the melted chocolate and rum.
4. Fold in 2 c Cool Whip.
5. Split the angelfood cake into 3 layers.
6. Put the bottom layer onto a serving plate.
7. Spread one half of first the chocolate mixture, then the raspberry mixture on the layer. (I mixed the raspberry and chocolate together, saving enough raspberry mix to decorate the top. Ruth)
8. Place the second layer and spread the rest of the chocolate and raspberries on it.
9. Place the top layer on the cake. "Frost" the entire cake with Cool Whip.
10. Garnish with chocolate shavings or raspberries or both.
11. Chill until serving.
