Fudgy Raspberry Torte Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 piece: 415 calories, 19g fat (5g saturated fat), 57mg cholesterol, 413mg sodium, 55g carbohydrate (36g sugars, 2g fiber), 5g protein.
Reviews for Fudgy Raspberry Torte
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.