Fudgy Raspberry Torte

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  • 1 (18.25 ounce) box 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) package 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. 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 pecans; mix just until combined.
  4. Pour into prepared baking pans, and bake for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  6. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened.
  7. In a saucepan, melt jam. Brush over the top of each cake.
  8. Place one cake on a serving plate; spread with half of the pudding.
  9. Repeat layers.
  10. Top with third cake layer; spread top with whipped topping.
  11. Sprinkle with chopped pecans.
  12. Garnish with raspberries.
  13. Store in the refrigerator.

Yield: 12 servings