Double Chocolate Fantasy Torte Ingredients Cake Unsweetened baking cocoa 1 cup granulated sugar 1 cup butter or margarine, softened 2 tablespoons raspberry liqueur or raspberry syrup 6 eggs 1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled 1/2 cup plus 1 tablespoon Gold MedalŪ all-purpose flour Filling and Topping 2 packages (12 oz each) frozen raspberries in syrup, thawed 1/2 cup butter or margarine, softened 2 tablespoons powdered sugar 4 oz white chocolate baking bars (from 6-oz package), melted, cooled 1/8 teaspoon vanilla 2 oz white chocolate baking bars (from 6-oz package), melted, cooled Hot fudge sauce or topping, if desired Directions Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on med speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain. To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth. Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake. Refrig- erate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrig. Back