Chocolate-Raspberry Torte
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INGREDIENTS 2 (13-1/4-ounce size) packages frozen frosted chocolate cake
Kirsch, optional
3/4 cup raspberry preserves
1 cup heavy cream, well chilled
2 tablespoons confectioners' sugarSplit each frozen cake in half to make 2 layers. (There will be 4 layers in all.)
On a serving plate, place 1 layer, frosting side up. Next, top with unfrosted layer. Sprinkle with 2 tablespoons Kirsch, if using, then spread with half of raspberry preserves.
Top with another layer, frosting side up; then add unfrosted layer. Again, sprinkle with 2 tablespoons Kirsch, if using. Spread with rest of preserves.
With rotary beater, beat cream with sugar until stiff. Use to frost sides of cake all around; make a 1/2-inch border around top of cake. Serve at once or refrigerate until serving.
To serve, cut cake in half lengthwise. Then cut ech half into 1-inch slices.
Makes 12 to 14 servings