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Chocolate Angel Torte Recipe


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     Chocolate Angel Torte

Category   Desserts - Breads
Sub Category   None

1 9 inch prepared angel food cake (18 ounces)
1 container (8 ounces) light frozen whipped topping, thawed
chocolate curls and fresh raspberries for garnish
1 package (6 ounces) semisweet chocolate morsels
3/4 cup sour cream, at room temperature
2 teaspoons dark rum or orange juice

To prepare the filling, in a double boiler over simmering (not boiling) water, melt the chocolate morsels. Remove pan from water. Add sour cream and stir until smooth and well blended. Stir in rum. Mix well. Let cool until chocolate mixture is thick enough to spread, about 10 minutes. Using a serrated knife, split the cake horizontally into 3 layers. Place bottom layer on a serving plate. Spread with half of chocolate mixture. Top with the second cake layer and spread with remaining chocolate mixture. Top with third cake layer. Spread whipped topping over top and sides of cake. Chill for 1 hour before serving. Sprinkle with chocolate curls and garnish with fresh raspberries.

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