Fudgy Raspberry Torte

1 package (18-1/4 ounces) 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 package (3.9 ounces) instant chocolate fudge pudding
1/2 cup seedless raspberry jam
1-1/2 cups whipped topping
1/4 cup finely chopped pecans
Fresh raspberries

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 near 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. Makes 12 servings.