Contest-Winning Raspberry Chocolate Torte

Directions

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan.
• Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
• For glaze, stir water and gelatin until gelatin is dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.
• For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).
• Place 1 cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with raspberries. If desired, decorate the top with confectioners’ sugar and chocolate curls.