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Fudgy Raspberry Torte

 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.
Nutritional 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.