Fudgy Raspberry Torte Recipe

Ingredients

• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1-1/3 cups water
• 3 eggs
• 1/3 cup vegetable oil
• 3/4 cup ground pecans
• 1-1/2 cups cold milk
• 1 package (3.9 ounces) instant chocolate fudge or chocolate pudding mix
• 1/2 cup seedless raspberry jam
• 1-1/2 cups whipped topping
• 1/4 cup finely chopped pecans
• Fresh raspberries

Directions

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in ground pecans.
• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a saucepan, melt jam. Brush over the top of each cake.
• Place one cake layer on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with raspberries. Store in the refrigerator. Yield: 12 servings.

Fudgy Raspberry Torte published in Quick Cooking November/December 2000, p31