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Raspberry Fudge Torte


  • 1 (18.25 ounce) box chocolate fudge cake mix
  • 1 1/3 cups water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 cups milk
  • 1 small box instant chocolate pudding mix
  • 1/2 cup seedless raspberry jam
  • 1 1/2 cups whipped topping
  • 1/4 cup finely chopped nuts
  • Fresh raspberries


  1. Heat oven to 350 degrees F. Grease and flour three 9-inch round baking pans.
  2. In a mixing bowl, combine dry cake mix, water, eggs and oil; mix well.
  3. Add ground nuts; mix just until combined.
  4. Pour into prepared baking pans.
  5. Bake for 15 to 20 minutes.
  6. Cool for 10 minutes before removing from pans to a wire rack.
  7. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
  8. In a saucepan, melt jam; brush over the top of each cake.
  9. Place one cake on a serving plate; spread with half of the pudding.
  10. Repeat layers.
  11. Top with third cake layer; spread top with whipped topping.
  12. Sprinkle with chopped nuts.
  13. Garnish with raspberries.
  14. Keep refrigerated.

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