Live Music from the North Pole!

Makes 8 to 10 servings

Enjoy a patriotic treat with this recipe for Red, White, and Blueberry Torte. Bursting with chocolate morsels, the cake-like bottom is layered with a fluffy cream cheese and whipped topping mixture, and decorated with colorful, fresh fruit. It’s sure to create fireworks at any party!



3/4 cup plus 2 tablespoons of granulated sugar, divided
6 tablespoons of butter or margarine
1 tablespoon of water
1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1 teaspoon of vanilla extract, divided
2 large eggs
2/3 cup of all-purpose flour
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 package (8 ounces) cream cheese, at room temperature
1/2 of an 8-ounce container frozen light whipped topping, thawed
2 cups of sliced strawberries
1/4 cup of fresh blueberries



1.Preheat oven to 350 degrees. Line 9-inch-round cake pan with wax paper and grease paper.

2.Combine 3/4 cup sugar, butter, and water in small, heavy-duty saucepan. Bring to a boil, stirring constantly and remove from heat. Add 3/4 cup morsels and 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.

3.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 and remove wax paper. Turn right side up and cool completely.

4.Beat cream cheese, remaining 2 tablespoons sugar, and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy. Stir in whipped topping. Spread over torte and top with berries. Refrigerate until ready to serve.


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