The WellFed Blogger

I discovered this recipe tucked in my recipe box. It must have been waiting to show itself for a special occasion. And this is a showstopper! Serve it and prepare for rave reviews!

Showstopper Fudged Torte with Raspberry Filling

3 large eggs
1/2 c. vegetable oil
1 small pkg. devil’s food instant pudding mix
1 pkg devil’s food cake mix (the kind without pudding in the mix)
3 Tbsp. all-purpose flour
1/2 c. cream sherry
3/4 c. sour cream
1 c. heavy whipping cream
3/4 c. granulated sugar
2 Tbsp light corn syrup
2 ounces good semisweet chocolate
3/4 c. quality cocoa powder
1 stick plus 2 tablespoons unsalted butter, softened
1 tsp vanilla extract
Dash salt
1 pint fresh raspberries, rinsed
1 jar high-quality raspberry jam

Line the bottoms of two 8-inch cake pans with parchment paper; don’t grease or spray sides of pans. Preheat oven to 350 degrees. Place the eggs, oil, pudding mix, cake mix and flour in a large bowl. Mix on medium speed for 2 minutes, scraping sides of bowl. Add the cream sherry and sour cream and mix on slow speed until ingredients are combined. Mix on medium speed for another 2 minutes. Divide batter evenly between the cake pans; batter will be thick.

Place pans on middle oven rack and bake for 40 minutes. Test with toothpick for doneness. Set pans on rack to cool.

After 15 minutes, run a sharp knife around edge of cake to remove from pan. Cool cakes paper-side-down. When completely cool, prepare fudge icing.

In a heavy, medium-size saucepan over medium-high heat, bring the heavy cream, sugar and corn syrup to a boil, stirring occasionally. Simmer until sugar is completely dissolved. Mix the chocolate and cocoa powder in a medium glass bowl. Pour in the hot cream mixture and whisk until chocolate is melted and cocoa powder is combined. Add the softened butter, vanilla extract and salt and allow to sit for about 10 minutes; then whisk together until thick and creamy. When completely cool, cover and refrigerate overnight.

The following day, place raspberries in a small mixing bowl and mash with a fork. Add about a tablespoon or two of the jam and mix well; add more jam if needed. Mixture should be thin but not runny.

Remove paper from one cake and place in center of a plate. Spread raspberry filling over top to within about ¼-inch of edge. Remove paper from other cake and place on top of the first. Remove icing from refrigerator and microwave on low for about 2 minutes, or until spreadable. Ice sides of cake first, then the top (you’ll have a little icing left over).

I found this recipe in our local newspaper around 20 years ago. I loved it so much that I made it about once a week for months and months and never tired of it! No so my ex-husband! To this day, he absolutely refuses to have another bowl! Think I just might have overdone it…? Anyway, it is a very good dish for parties and family get-togethers.

Don’cha Love Chalupa

1 lb dry Pinto Beans
Water
3 lb Pork Butt Roast
1 large Onion, chopped
3 cloves Garlic, minced
2 Tablespoons Chili Powder
2 Tablespoons ground Cumin
1 teaspoon dry Oregano
2 (4oz) cans diced Green Chilies
Salt to taste
1 pkg Tortilla Chips

Place beans in a large pot and cover with water. Soak overnight. Dice pork into 2-inch chunks and brown in skillet with 1 T. of oil. Set aside. Add onion and garlic and cook until onion is limp. Put this mixture in a slow cooker and add 6 cups water, chili powder, cumin, oregano, and green chilies. Drain beans and add to cooker. Cook on high for 6-8 hours You might have to add water as needed.

If you want to cook it on the stove-top, brown pork in a small amount of oil in a 5-quart pot. Add onion and garlic. Cook until onion is limp. Stir in 6 cups water, chili powder, cumin, oregano and green chilies. Drain beans and add to the pot. Bring to boil, cover, and reduce heat to a simmer. Simmer until beans are tender and meat shreds (about 3 hours).

To serve, put chips in bottom of a bowl. Spoon chalupa over top and add the following condiments: shredded lettuce, sliced green onion, shredded cheddar cheese, chopped tomatoes, sour cream, salsa, and chopped avocado.