Preheat oven to 350ºF. Lightly grease two 9-inch round baking pans. Prepare cake batter as directed on package. Stir in chocolate. Pour evenly into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 min. Loosen cakes from sides of pans. Invert cakes onto racks; gently remove pans. Cool cakes completely.
Cut cakes horizontally in half with serrated knife. Place one of the bottom cake layers on serving plate; spread with about 2 Tbsp. of the jam. Top with layers of 1/2 cup of the strawberries and 1 cup of the whipped topping. Repeat layers two times. Top with remaining cake layer. Sprinkle with powdered sugar. Store in refrigerator.
You'll get a lot of chocolate flavor out of one serving of this delicious torte.
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.
Prepare as directed, using raspberry jam and fresh raspberries.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, one slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.