Fudgy Raspberry Torte

• 1 (18 1/4 ounce) packagechocolate fudge cake mix
• 1 13 cups water (should say one and one-third cups water)
• 3 eggs
• 13 cup canola oil (should say one-third cup canola oil)
• 34 cup ground pecans
• 1 12 cups cold milk
• 1 (4 ounce) packageinstant chocolate fudge pudding mix
• 12 cup seedless raspberry jam
• 1 12 cups whipped topping
• 14 cup finely chopped pecans
• fresh raspberry

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 350AA 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.

cake mix, water, eggs, canola oil, ground pecans, cold milk, packageinstant chocolate, seedless raspberry jam, topping, pecans, fresh raspberry

Taken from www.food.com/recipe/fudgy-raspberry-torte-436880 (may not work)