Raspberry Fudge Torte

Ingredients:

• 1 pkg. (18.25 oz.) devil's food cake mix
• 1 container (8 oz.) sour cream
• 3/4 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (6 oz. pkg.) semi-sweet mini chocolate chip morsels
  
• 2 cups (12 oz. pkg.) semi-sweet chocolate chip morsels
  
• 1 1/2 cups heavy whipping cream, divided
• 2 tablespoons butter
• 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
• 3 tablespoons granulated sugar
• 4 teaspoons cornstarch
• Fresh red raspberries (optional)
• Fresh mint (optional)

Directions:
PREHEAT oven to 350° F. Grease and flour three 9-inch round cake pans.

COMBINE cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.

BAKE for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.

COMBINE 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain raspberries and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.

BEAT the remaining whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.

To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

Chocolate Pumpkin Cake

Ingredients:

• 1 ½ cups flour
• 2/3 cup cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk
• 1 cup canned pumpkin
• 2 teaspoons vanilla extract
• ¾ cup butter
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 3 large eggs, plus one yolk

Directions:

• 1. Heat oven to 375°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
• 2. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
• 3. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
• 4. Bake until a tester, inserted in the center, comes out clean -- about 35 minutes. Cool layers completely before icing.