Deck your holiday table with tremendous Kahlua tortes - recipe - TA: receta

Hispanic Times Magazine, Dec, 1996

Here's an organized cook's secret for the season -- dazzling desserts can be fool-proof! With Kahlua tortes and trifles you can boast beautiful treats without the usual holiday hassle.

Kahlua Raspberry Cream Torte (one 9-inch torte)

Cake: 1 18.25 ounce chocolate fudge cake mix with pudding 3 eggs 3/4 cup water 1/2 cup Kahlua 1/3 vegetable oil

Filling: 2 cups fresh or frozen, thawed raspberries 1 1/2 (12 ounces each) containers whipped topping, thawed (18 ounces total)

3 tbsp. Kahlua Fresh mint (optional)

Pre-heat oven to 350 [degrees] F. In a large bowl prepare cake mix according to package directions. Pour batter into two greased and floured 9-inch round cake pans. Bake 25-35 minutes, or until cake tests done. Cool layers in pans 10 minutes; turn layers out onto racks to cool.

Split cooled cake layers horizontally to make four layers. For filling, puree half the raspberries in blender or food processor (reserve remaining berries for garnish). In a large bowl stir together whipped topping and 3 tbsp. Kahlua until blended. Divide Kahlua whipped topping mixture in half (reserve half for cake frosting). Stir raspberry puree into remaining half of whipped topping to make "raspberry cream."

Place one cake layer on serving plate. Spread one-third of raspberry cream over first cake layer; top with second layer, one-third more raspberry cream, then third layer and remaining cream. Top with fourth layer. Spread reserved Kahlua whipped topping mixture over top and side of cake. Garnish with the reserved raspberries and fresh mint, if desired. Chill until serving time.