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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Guests will think you fussed when you serve this three-layer torte made with convenient cake and pudding mixes, a bit of jam and fresh raspberries. It looks elegant for most any special occasion and always brings lots of compliments. -Dolores Hurtt, Florence, Montana Ingredients:
1 package chocolate fudge cake mix (regular size) |
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 |
Directions:
1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in ground pecans.
2. 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 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a saucepan, melt jam. Brush over the top of each cake.
4. Place one cake layer 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.
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