Ingredients
- 3/4 cup granulated sugar
- 6 tablespoons butter or margarine
- 1 tablespoon water
- 1 1/2 cups (9-ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
- 1 teaspoon vanilla extract, divided
- 2 large eggs
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (8 ounces) cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1/2 of an 8-ounce container frozen light whipped topping, thawed
- 2 cups sliced strawberries
- 1/4 cup fresh blueberries
Instructions
- PREHEAT oven to 350° F. Line 9-inch-round cake pan with wax paper; grease paper.
- COMBINE 3/4 cup sugar, butter and water in small, heavy-duty saucepan. Bring to a boil, stirring constantly; remove from heat. Add 3/4 cup morsels; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Add eggs, one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in remaining 3/4 cup morsels. Pour into prepared cake pan.
- BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan for 15 minutes. Invert torte onto wire rack; remove wax paper. Turn right side up; cool completely.
- BEAT cream cheese, 2 tablespoons sugar and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy. Stir in whipped topping. Spread over torte; top with berries. Refrigerate until ready to serve.
Recipe and Photo Courtesy of Nestlé USA, Inc.
