Triple Chocolate Torte
Betty Crocker

Prep 15 min. Bake 50 min. Freeze 2 to 4hrs

1 package Betty Crocker Fudge brownie Mix (1lb 3
1 1/4 cups milk
1 package 4-serving size white chocolate pudding
and pie filling mix
1 container Cool Whip 3 ½ cups
1/3 cup miniature semisweet chocolate chips
1 pint (2 cups) raspberries or strawberries

1.        Heat oven 325. Spray bottom only of a
springform pan 9x3 inches, with cooking spry.
Make brownie mix as directed on package, using
water oil and eggs. Spread in pan.

2.         Bake 45 to 50 minutes or until toothpick
comes out clean. Cool completely. Do not remove
sides of pan yet.

3.        Beat milk and pudding mix in large bowl with
wire whisk about 2 min. or until thickened. Fold in
whipped topping and choco. Chips. Pour over

4.        Cover and freeze about 4 hours before

5.        Remove sides of pan. Serve with
raspberries. Store in Freezer. 16 servings!

6.        Scrumptious!! I have even used real
whipping cream instead of cool whip and I liked it
even better!!

photo to come soon!

The Chocolate Torte
The Hub's favorite!

7 squares semi sweet chocolate
1 cube butter
1 cup sugar
7 egg yolks
7 egg whites
Chocolate shavings
Sweet Whipped cream

Melt chocolate and butter in a medium saucepan over low heat. Add
¾ cup of the sugar and the egg yolks. Beat for 3 minutes at high

Preheat oven to 350 degrees. In a separate bowl, beat egg whites
until soft peaks form. Add remaining ¼ cup sugar gradually, beating
constantly until stiff peaks form. Fold egg whites slowly into chocolate
batter with rubber spatula. Pour only three-fourths of the batter into
an ungreased 9” springform pan.  Bake 35 minutes. Let torte cool and
fall. Run knife around the edge and remove frame. Pour the remaining
uncooked batter over the top (it serves as frosting) and chill.

Garnish with whipped cream and chocolate shavings.
Brownie Trifle

1 package Betty crocker fudge brownie mix
¼ cup water
½ cup vegetable oil
2 eggs
1 package (4 serving size) chocolate, vanilla or any other favorite instant pudding
2 cups milk
8 ounces of whipping cream or you can use cool whip
Strawberries or other favorite fruit
Optional: shaved chocolate swirls for garnish with raspberries and a mint leaf

Heat oven 350 Bake brownie mix as directed on package for fudgelike brownies,
using water, oil and eggs in 13x9 pan. Cool completely

Make pudding mix as directed on package.
Cut brownies into 1-inch pieces.

Layer…starting with some of the brownies, then pudding, berries and whipping
cream: repeat until you have used up everything ending with some whipping
cream on top.

Cover and refrigerate at least 2 hours but no longer than 24 hours.  

Other ways to do it: use caramel topping and chocolate pudding and nuts instead
of fruit. Or use favorite chocolate candy bars with vanilla or chocolate pudding.

Makes 20 servings depending on size of serving
Inspiring us

Robyn Serage-
"Makes something
out of nothing!"

Heather Bailey-
"Fabric Designer"