Chocolate Raspberry Torte

8 Squares bakers chocolate
3/4c Butter
1 Package jello (They say raspberry, I used cherry)
1/2c Sugar (I left this out and it was still very sweet)
3 Eggs
1/3c Flour (I used whole wheat and added a bit more....)
1/2c Chopped toasted pecans (optional)
2c Cool whip


Grease and flour 9 inch round cake pan. (I used a bread pan...one of babas wide ones!!) line bottom with parchment paper.

Microwave 4 squares of chocolate with the butter in large bowl. (about 2 min) When melted, stir in jello and sugar and mix until smooth.

Mix in eggs, flour and pecans until well blended. (Mine was a bit thinner than waffle batter...more like crepe batter I suppose)

Pour in to pan and bake about 40min at 350F Bake until toothpick in center comes out with fudgy crumbs. I think I kinda underbaked mine but it says DO NOT OVER BAKE. Let cool.

Melt 4 squares of chocolate and mix in with cool whip. spread over cake....mmmm..... I liked it better once it cooled and sat in the fridge but whatever you like:):):)