Raspberry Chocolate Torte

• 1 package devil's food cake mix (regular size)
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup finely chopped pecans
• 2 cups heavy whipping cream, whipped
• 2 pints fresh raspberries
• 1/2 cup pecan halves

1. Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.
3. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times. Garnish with pecan halves. Refrigerate until serving.

cake, cream cheese, sugar, vanilla, pecans, heavy whipping cream, fresh raspberries, pecan halves

Taken from www.tasteofhome.com/recipes/raspberry-chocolate-torte/ (may not work)