It looks like this might have been a “calendar” recipe (from Kraft), and I now I don’t know if we ever made it ourselves, but I’m sure it’s absolutely delicious!

Chocolate Raspberry Torte

1 pkg. (8 squares) semi-sweet baking chocolate, divided
3/4 cup butter or margarine
1 pkg. (4 serving size) raspberry gelatin
1/2 cup sugar
3 eggs
1/3 cup flour
1/2 cup chopped pecans, optional
1 tub (8 oz.) cool whip, thawed

Preheat oven to 350°.  Grease and flour a 9″ round cake pan; line the bottom with wax paper.  Melt 4 squares of chocolate and butter in microwave for 1 1/2 minutes, or until almost melted.  Stir until chocolate is completely melted.  Stir in dry gelatin and sugar.  Stir in flour and pecans until well blended.  Pour into prepared pan.

Bake 40 minutes; do not overbake.  Cool in pan 5 minutes.  Run small knife around side of pan to loosen.  Invert onto serving platter; remove wax paper.  Cool completely.

Meanwhile, melt the remaining 4 squares chocolate.  Stir in whipped topping until smooth.  Frost cake.  Garnish with chocolate strips, fresh raspberries, and powdered sugar, if desired.