Raspberry Chocolate Torte

For those of you who want something fancy that is really easy to make, here you go. I made this for our anniverary this year and have had some requests for the recipe. I will add a picture soon.

1 c. butter, softened
2 c. sugar
4 eggs
1 tsp vanilla
1 1/2 c. flour
1/3 c. baking cocoa

Glaze:
1/4 c. boiling water
4 tsp raspberry gelatin (jell-o)
2 Tbsp seedless rasberry jam

Topping:
2 c. semisweet chocolate chips
2 cartons (8 oz each) frozen whipped topping, thawed
2 c. fresh raspberries

Line a greased 15 x 10 x 1 in cookie sheet with waxed paper, grease paper. In a lare bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla. Combine flour and cocoa, gradually beat into creamed mixture. Spread onto prepared pan.

Bake at 350 for 20-25 min. or until toothpick inserted near the center comes out clean. Cool 5 min before inverting on to wire rack to cool completely. Carefully remove waxed paper. (I had to leave it to cool the entire way in the pan and it still turned out fine, but it is up to you)

For glaze stir water and gelatin until disolved. Stir in jam. Brush evenly over bottom of cake. Trim edges (I used a pizza cutter) and cut cake widthwise into thirds.

For topping, in a microwave safe bowl, melt chocolate chips (30 seconds at a time) and stir until smooth. (In my microwave it took 1 min 10 secs) Fold in half of the whipped topping until blended then add the remaining.
**Just a note, it would work better if your whipped topping doesn't come straight from the fridge. It makes the chocolate solidify a little and harder to mix in. Try to get it closer to room temp before mixing with the chocolate but never microwave it. You don't want soup.
Place one cake layer on serving platter. Top with 3/4 c. topping. Repeat with layers. Frost and decorate with raspberries and remaining topping.