CHOCOLATE RASPBERRY TORTE

1 (18 1/4 ounce) chocolate cake mix
3/4 cup 1% cold milk
1 (3.4 ounce) package fat-free instant vanilla pudding
1 (3 ounce) pkg fat-free cream cheese, softened
1 (8 ounce) container frozen fat-free whipped topping, thawed
2 cups fresh raspberries
Powdered sugar, fresh mint and extra raspberries (for garnish)

Prepare cake according to low-fat directions, using 3 (9-inch) round cake pans. Cool 10 minutes in pans on wire racks. Remove cakes from pans and cool completely on racks.

Meanwhile, combine milk and pudding mix; add cream cheese and mix well. Fold in whipped topping and raspberries.

Place one cake layer on serving plate. Spread with half the filling. Add second cake layer and repeat. Top with third layer.

Dust with powdered sugar and garnish, if desired, with fresh mint and extra raspberries. Refrigerate until time to serve.