Fudgy Raspberry Torte

Ingredients

• 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

Instructions

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