chocolate raspberry torte

By momofsixplus1

Ingredients

• 1 pkg(8squares) semi-sweet baking chocolate, divided
• 3/4 cup(1 1/2 sticks) butter or margarine
• 1 pkg(4 serving size) raspberry flavor gelatin
• 1/2 cup sugar
• 3 eggs
• 1/3 cup flour
• 1/2 cup chopped pecans
• 1 tub(8oz) cool whip or cool whip french vanilla whipped topping
• garnish with chocolate strips;
• melt 4 squares(1oz each) semi-sweet baking chocolate in microwave on medium, 1 1/2 min. or until melted, stirring after 1 minute. spread on wax paper covered 15 x 10 baking sheet;refrigerate 30 min. c

Preparation

Step 1

preheat oven to 350. grease and flour 9-inch round cake pan.;line bottom with wax paper. microwave 4 squares of the chocolate and butter in large microwavable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring after 1 min. stir until chocolate is completely melted. stir dry gelatin mix and sugar into chocolate until well blended. mix in eggs. stir in flour and pecans until well blended. pour into prepared pan.

bake 40 min or until toothpick inserted in center comes out with moist crumbs. do not overbake. cool in pan 5 minutes. run small knife around side of pan to loosen edge. invert onto serving platter; remove wax paper. cool cake completely.

meanwhile, melt remaining 4 squares chocolate in large microwavable bowl on high 1 1/2 min or until melted; stirring after 1 minute. stir until chocolate is completelt melted;stir in whipped topping until smooth. frost cake with whipped chocolate mixture.