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Fudgy Raspberry Torte

Guests will think you fussed when you serve this three-layer torte made with convenient cake and pudding mixes, a bit of jam and fresh raspberries. It looks elegant for most any special occasion and always brings lots of compliments. -Dolores Hurtt, Florence, Montana

12 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

1 package chocolate fudge cake mix (regular size)
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

2 of 2

Fudgy Raspberry Torte (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 415 calories, 19 g fat (5 g saturated fat), 57 mg cholesterol, 413 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.