Raspberry Fudge Torte

1 (18.25 ounce) box chocolate fudge cake mix
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 1/2 cups milk
1 small box instant chocolate pudding mix
1/2 cup seedless raspberry jam
1 1/2 cups whipped topping
1/4 cup finely chopped nuts
Fresh raspberries

Heat oven to 350 degrees F. Grease and flour three 9-inch round baking pans.

In a mixing bowl, combine dry cake mix, water, eggs and oil; mix well. Add ground nuts; mix just until combined. Pour into prepared baking pans. Bake for 15 to 20 minutes.

Cool for 10 minutes before removing from pans to a wire rack.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.

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 nuts. Garnish with raspberries. Keep refrigerated.