Fudgy Raspberry Torte

Taste of Home

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1 (18 1/4ounce) 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

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.