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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
1 (18 1/4 ounce) 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.
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