Chocolate-Raspberry Dream Torte

This really is a dream!  Love this dessert.  I got the recipe from The Pampered Chef, so I used their torte pans to make this in, but I don't see why you can't make this with two round pans.  The first time I made this I used some raspberry jam that my mom and I made and canned.  So good! I have also used some store bought because I wanted to try it without the seeds.  We tried to get the seeds out of ours, but it was a long process, so we gave up  and still had some seeds in ours.  I also made it with a devil's food cake from scratch and one with the box cake.  I liked the box cake better.  It was easier and it was more moist.  Enjoy!

1 pkg devil's food cake mix (plus ingredients to make cake)
1 pkg (8oz) cream cheese, softened
1 c powdered sugar
1Tbsp finely grated orange zest
1 container (8oz) frozen whipped topping, thawed
1/4 c seedless raspberry jam, divided
1 c raspberries

1. Preheat oven to 350 degrees.  Grease and flour torte pans; set aside (I also put wax paper on the bottom to prevent it from sticking).  Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes (if using round pans, cook according to box) or until wooden pick inserted in centers comes out clean.  Remove from oven to cooking rack and cool 5 min.  Remove cake from pans and cool completely.

2.  Combine cream cheese, powdered sugar and orange zest; whisk until smooth (I used the whisk instrument on my mixer).  Fold in whipped topping.  Place one cake layer well-side up onto serving platter.  Spread half of the filling over cake layer.  Place raspberry jam in microwave safe bowl, microwave 10-20 seconds or until warm; whisk until smooth.  Drizzle half of the jam over filling.  Stack remaining cake layer on top of first, well-side up; spread with remaining filling.  If desired, arrange raspberries over filling; drizzle with remaining jam.