Fudgy Raspberry Torte
1 18 1/4 ounce 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 3.9 ounce pkg 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
In a mixing bowl, combine dry cake mix, water, eggs and oil; mix well. Add ground pecans; mix just until combined. Pour into three greased and floured 9-in. round baking pans. Bake at 350ºF 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 mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. In a saucepan, melt jam. Brush over the top of each cake. Place one cake 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.
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