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
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.