1 pkg. (2 layer size) chocolate cake mix

4 squares semi-sweet baking chocolate, melted

1/2 cup strawberry jam

1-1/2 cups sliced fresh strawberries

1 tub (8-oz.) whipped topping

1-1/2 tsp. powdered sugar

Preheat the oven to 350*F.

Lightly grease tow 9" round cake pans.  Prepare cake batter as per directed on pkg.  Stir in chocolate.  Pour evenly into prepared pans.

Bake 30 t0 35 minutes.  Cool in pans on a wire rack 10 minutes.  Loosen cakes from sides of pans.  Invert cakes onto racks, gently remove pans.  Cool completely.

Cut ckaes horizontally in half with a serrated knife.  Place one of the bottom cake layers on serving plate, spread about 2 Tbsp. of the jam.  Top with 1/2 cup sliced strawberries and 1 cup of the whipped topping.  Repeat layers two times.  Top with remaining cake layer.  Sprinkle with powdered sugar.  Store in the refrigerator.

Here is a good hint.  You'll get a lot of chocolate flavor out of the torte if you substitute the strawberry jam with raspberry jam and fresh raspberries.