Fudgy Raspberry Torte

Fudgy Raspberry Torte

1 Package Chocolate Fudge Cake Mix -- (18-1/4 ounces)
1 1/3 Cups Water
3 Eggs
1/3 Cup Vegetable Oil
3/4 Cup Ground Pecans
1 1/2 Cups Cold Milk
1 Package Instant chocolate Pudding Mix -- (3.9 ounces)
1/2 Cup Seedless Raspberry Jam
1 1/2 Cups Whipped Topping
1/4 Cup Finely Chopped Pecans
Fresh Raspberries

In a mixing bowl, combine dry cake mix, water, eggs and oil; mix well. Add ground pecans; mix just until combined. Pour into three greased and floured 9-in. round baking pans. Bake at 350F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. In a saucepan, melt jam. Brush over the top of each cake.

Place one cake on a serving plate; spread with half of 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. Yield: 12 servings