Fudgy Raspberry Torte
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 (18 1/4 ounce) package chocolate fudge cake mix
- 1 1⁄3 cups water (should say one and one-third cups water)
- 3 eggs
- 1⁄3 cup canola oil (should say one-third cup canola oil)
- 3⁄4 cup ground pecans
- 1 1⁄2 cups cold milk
- 1 (4 ounce) package instant chocolate fudge pudding mix
- 1⁄2 cup seedless raspberry jam
- 1 1⁄2 cups whipped topping
- 1⁄4 cup finely chopped pecans
- fresh raspberry
directions
- In a big bowl, combine the cake mix, water, eggs, and oil; beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Stir in ground pecans; pour into three greased/floured 9-inch round cake pans.
- Bake at 350° for 15-20 minutes or until a pick comes out clean; cool for 10 minutes before removing form pans to wire rack to cool completely.
- In a big bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
- In a saucepan, melt the jam; brush over the top of each cake.
- Place one cake layer on a serving platter; spread with half 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.
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