CHOCOLATE RASPBERRY TORTE

By á-56845

Ingredients

• Recipe By : KRAFT FOODS
• Serving Size : 14 Preparation Time :0:00
• Categories : Cakes
• Amount Measure Ingredient -- Preparation Method
• 1 package semi sweet baking chocolate -- 8 sq.
• 3/4 cup butter (1 1/2 sticks)
• 1 package raspberry jello -- 4 serving size
• 1/2 cup sugar
• 3 eggs
• 1/3 cup flour
• 1/2 cup pecans (optional)
• 1 tub cool whip -- 8 oz.

Preparation

Step 1

Preheat oven to 350. Grease and flour 9-in. round cake pan;line bottom with waz paper. Microwave 4 sq. of the chocolate and butter in large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar into chocolate until wll 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 sq. chocolate in large microwaveable bowl on high 1 1/2 min. or until melted; stirring after 1 min. Stir until chocolate is completely melted; stir in whipped topping until smooth. Frost cake with whipped chocolate mixture.