Ingredients
1 package chocolate fudge cake mix (regular size)1-1/3 cups water3 eggs1/3 cup vegetable oil3/4 cup ground pecans1-1/2 cups cold milk1 package (3.9 ounces) instant chocolate fudge or chocolate pudding mix1/2 cup seedless raspberry jam1-1/2 cups whipped topping1/4 cup finely chopped pecansFresh raspberries
Preparation
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.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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.
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.
