Fudgy Raspberry Torte

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READY IN: 1hr 5mins
Recipe by ratherbeswimmin

Taste of Home

Ingredients Nutrition


  1. In a big bowl, combine the cake mix, water, eggs, and oil; beat on low speed for 30 seconds.
  2. Beat on medium speed for 2 minutes.
  3. Stir in ground pecans; pour into three greased/floured 9-inch round cake pans.
  4. 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.
  5. In a big bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
  6. In a saucepan, melt the jam; brush over the top of each cake.
  7. Place one cake layer on a serving platter; spread with half the pudding; repeat layers.
  8. Top with third cake layer; spread top with whipped topping.
  9. Sprinkle with chopped pecans; garnish with raspberries.
  10. Store in the refrigerator.

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