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Chocolate Strawberry Torte

Guest Author - Sandy Moyer

Chocolate Strawberry Torte

  • 1 box chocolate cake mix (2 layer size)
  • 1 box (4 serving size) instant chocolate pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3 cups cold milk
  • 2 boxes (4-serving size each) vanilla instant pudding mix
  • 1-3/4 cups (4 oz.) frozen whipped topping, thawed
  • 2 pints fresh strawberries - washed, hulled, and sliced (reserve about 10 whole berries for garnish.)

Preparation-
Grease and flour two 9" round cake pans; set aside. In a large bowl, mix together the cake mix, chocolate pudding mix, eggs, water and oil. Beat with an electric mixer on low speed, just enough to moisten, then beat for 3 to 4 minutes at medium speed. Pour the batter into the prepared cake pans. Bake in a preheated oven at 350º for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then remove to wire racks to cool. Pour the milk into a large bowl. Whisk in the vanilla pudding mix until well blended. Let the mixture stand for 5 minutes, then fold in the thawed whipped topping. Refrigerate for 15 minutes. Using a sharp bread knife, carefully slice each chocolate cake layer in half horizontally. Place 1 sliced cake layer on a serving plate. Top with 1/4 of the pudding mixture and 1/3 of the sliced strawberries. Repeat the layers of cake, pudding and sliced strawberries, ending with pudding. Chill for at least 1 hour before serving. Garnish the top of the cake with the 10 reserved strawberries.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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