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Fudgy Raspberry Torte

1 (18.25 ounce) box 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 (3.9 ounce) package 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

Preheat 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 pecans; mix just until combined. Pour into prepared baking pans, and bake for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean.

Cool for 10 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.

Yields 12 servings.

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