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Raspberry Fudge Torte (dairy)

Contributed by Eileen Goltz.

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 pudding mix
1/2 cup seedless raspberry jam
1 1/2 cups whipped topping
1/4 cup finely chopped pecans
Fresh raspberries

Instructions:

Preheat oven to 350. 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 the batter into the 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 of an electric mixer combine the milk and pudding and mix on low speed for 2 minutes or until thickened. In a saucepan, melt the jam. Brush the jam 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. 

Special InstructionsInsect Infestation in Fresh Raspberries:
There are three main varieties—black, golden and red, the latter being the most widely available. Raspberries can be heavily infested with small mites and thrips. These insects can be nestled on the surface of the berry as well as inside the open cavity of the raspberry. Occasionally, small worms may be found in the cavity of the berry.

Note that tiny, dark-colored, leaf-like or seed-like protrusions in the berry’s cavity may appear similar to insects, making the true insects difficult to discern.

Inspection:
Due to the very delicate nature of raspberries, they cannot be placed in water nor may they be extensively handled. Therefore, we recommend the following procedure as the most practical and effective way of checking raspberries.on a countertop with ample overhead lighting. Raspberries should be dropped one by one onto the white surface. This will dislodge at least some of the insects that may inhabit the berry.
2. If two or more insects are found, a pint of berries is to be considered infested and may not be used. There is no washing procedure that will guarantee removal of all of the insects.
3. If after dropping the berries no insects are found, the berries should be visually inspected one by one. Pay careful attention to the cavity of the berry where insects often hide.
4. When working in a catering commissary, a larger amount of berries can be dropped on a light box at one time, minimizing the time of inspection.

Alternative method: recommended for large quantities:
1. After following steps 1 & 2 above, berries should be placed in a container of soapy solution (prepared with food-grade detergent) and agitated vigorously.
2. After a thorough rinsing, the berries may be spin-dried.
3. To verify that the washing has succeeded in removing all insects, check 5 berries per pint in the manner outlined above.
>Notes: This luscious cake is as beautiful as it is delicious. Fresh Raspberries need to be inspected for insect infestation. Please see "special instructions" section below for detailed instructions.