Fudgy raspberry torte Guests will think you fussed when you serve the three-layer torte made with convenient cake and pudding mixes, a bit of jam and fresh raspberries. From Dolores Hurtt of Florence Montana.

Ingredients 

1 package (18-1/4 ounces) chocolate fudge

cake mix

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 (3.9 ounces) instant chocolate

fudge or chocolate pudding mix

1/2 cup seedless raspberry jam

1-1/2 cups whipped topping

1/4 cup finely chopped pecans

Fresh raspberries

Method 

In a mixing bowl, combine 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 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean.

Cool for 19 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.