White Chocolate Dream Torte Recipes

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CREAMY CHOCOLATE DREAM DESSERT



Creamy Chocolate Dream Dessert image

"My husband and I have loved this cool, creamy dessert for years," says Kay Hickman in Snyder, Texas. "Now that the recipe has been downsized for two, we don't need company to enjoy it!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons cold butter
1/3 cup all-purpose flour
1/4 cup chopped pecans
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
2-1/4 cups whipped topping, divided
1-1/3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
Additional chopped pecans, optional

Steps:

  • In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

Nutrition Facts : Calories 271 calories, Fat 15g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE-RASPBERRY DREAM TORTE



Chocolate-Raspberry Dream Torte image

Yield 16 servings

Number Of Ingredients 7

1 pkg (18.25 oz/510 g) devil's food cake mix (plus ingredients to make cake)
1 pkg (8 oz/250 g) cream cheese, softened
1 cup (250 mL) powdered sugar
1 tbsp (15 mL) finely grated orange zest
1 container (8 oz/1 L) frozen whipped topping, thawed
1/4 cup (50 mL) seedless raspberry jam, divided
1 cup (250 mL) raspberries (optional)

Steps:

  • Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl; microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.

Nutrition Facts : U.S. Nutrients per serving Calories 340, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 4 g, Sodium 310 mg, Fiber less than 1 g

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