Chocolate Berry Torte
|Chocolate cake mix||18 1⁄4 Ounce (1 Package)|
|Instant pudding and pie filling||3 1⁄2 Ounce (Chocolate Or Chocolate Fudge Flavor, 1 Package Jell-O)|
|Water||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Cold milk||3 Cup (48 tbs)|
|Liqueur||2 Tablespoon (Chocolate Or Coffee)|
|Instant pudding and pie filling||36 1⁄2 Ounce (French Vanilla Or Vanilla Flavor , Two 18.25 Ounce Each Jell-O Packages)|
|Cool whip whipped topping||4 Ounce, thawed (1 3/4 Cups)|
COMBINE cake mix, chocolate pudding mix, eggs, water and oil in large bowl.
Blend at low speed of electric mixer just to moisten, scraping sides of bowl often.
Beat at medium speed 4 minutes.
Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 35 to 40 minutes or until cake tester inserted in centers comes out clean.
Cool in pans 15 minutes.
Remove from pans; finish cooling on racks.
POUR milk and liqueur into large bowl.
Add vanilla pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes.
Fold in whipped topping.
Chill 15 minutes.
CUT each cake layer in half horizontally.
Reserve a few strawberries for garnish; slice remaining strawberries.
Place 1 cake layer on serving plate; top with 1/4 of the pudding mixture and 1/3 of the sliced strawberries.
Repeat layers, using remaining cake, pudding mixture and sliced strawberries, ending with pudding mixture.
Chill at least 1 hour.
Garnish with reserved strawberries.