Raspberry Fudge Torte

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F. Grease and flour* three 9-inch round baking pans.
2. In a mixing bowl, combine dry cake mix, water, eggs and oil; mix well.
3. Add ground nuts; mix just until combined.
4. Pour into prepared baking pans.
5. Bake for 15 to 20 minutes.
6. Cool for 10 minutes before removing from pans to a wire rack.
7. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
8. In a saucepan, melt jam; brush over the top of each cake.
9. Place one cake on a serving plate; spread with half of the pudding.
10. Repeat layers.
11. Top with third cake layer; spread top with whipped topping.
12. Sprinkle with chopped nuts.
13. Garnish with raspberries.
14. Keep refrigerated.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!