Chocolate Raspberry Torte

Prep time : ...20 minutes ...Total time :... 1 hour 30 minutes..(incl. refrigerating)

1 ---------------package (8ounce) Baker's Semi-Sweet Baking Chocolate , divided

3/4 ------------cup (1-1/2 sticks) butter or margarine

1 --------------- package (4 serving size) Jell-O Brand Rasberry flavor Gelatin

1/2 ------------cup sugar

3 ---------------eggs

1/3 ------------cup flour

1/2 ------------cup Planters Pecans (optional)

1 ---------------tub (8 ounce) Cool Whip Topping , thawed

1) Preheat oven to 350*F , Grease and flour 9-inch round cake pan ; line bottom with wax paper . Micowave 4-squares of the chocolate and butter in large microwavable bowl on High 1-1/2 to 2 minutes or until cocolate is almost melted , stirring after 1 minute . 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 .

2) Bake 40 minutes 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 .

3) Meanwhile , melt remaining 4 squares chocolate in large microwavable bowl on High 1-1/2 minutes or until melted ; stirring after 1 minute . Stir until chocolate is completely melted ; stir in whipped topping until smooth. Frost cake with whipped chocolate mixture .

Makes 14 servings .

Garnish with chocolate strips :

Melt 4 squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate in microwave on Medium , 1-1/2 minutes or until melted , stirring after 1 minute . Spread on wax paper covered 15x10-inch baking sheet ; refrigerate 30 minutes . Cut into irregular-shape pieces .(If chocolate becomes soft , place in refrigerator 5 minutes) . Arrange on cake . Sprinkle with powdered sugar . Store cake in refrigerator .