Skip to Content
Menu

Triple-Chocolate Torte

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jul 30, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Dazzle guests with a frosty make-ahead dessert that goes together in minutes.

Triple-Chocolate Torte

  • Prep Time 15 min
  • Total 5 hr 5 min
  • Servings 16
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1 1/4 cups milk
  • 1 box (4-serving size) white chocolate pudding and pie filling mix
  • 1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
  • 1/3 cup miniature semisweet chocolate chips
  • 1 pint (2 cups) raspberries or strawberries, if desired

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
  • Step 
    2
    Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
  • Step 
    3
    In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
  • Step 
    4
    Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved