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Triple-Chocolate Torte (16)

Source of Recipe

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Triple-Chocolate Torte (16)

Bettycrocker.com
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep Time 15 min - Total Time 5 hr 5 min
Servings 16

Dazzle guests with a frosty make-ahead dessert that goes together in minutes.

Ingredients:
1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
**(Water, vegetable oil and eggs called for on brownie mix box)
1-1/4 cups milk
1 box (4-serving size) white chocolate pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3-1/2 cups)
1/3 cup miniature semisweet chocolate chips
1 pint (2 cups) raspberries or strawberries, if desired

Directions:
• 1. Heat oven to 325ºF. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.

• 2. Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)

• 3. In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.

• 4. Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.


Expert Tips–
For a spectacular presentation, drizzle chocolate topping on dessert plates before adding the torte. Or drizzle chocolate topping over the top of the torte, and garnish with chocolate-dipped strawberries or raspberries.

1 Serving equals: Calories 205 (Calories from Fat 45); Total Fat 11g (Saturated Fat 3g); Cholesterol 20mg; Sodium 210mg; Total Carbohydrate 25g; Dietary Fiber 1g; Protein 2g ++++ Exchanges: 1 Starch; 1 Fruit; 1-1/2 Fat;