For cake preheat oven according to cake mix package directions. On ungreased baking sheet bake pecans, stirring occasionally, until toasted, 5 - 8 minutes. Cool and grind finely. Butter and flour three 9 inch round cake pans. In bowl with mixer at low speed beat together cake mixes, pecans, egg whites, oil and 2 1/2 cups water until just combined. Increase speed to medium; beat 3 minutes. Divide batter evenly among pans. Bake until toothpick inserted into center comes out clean, 25 - 30 minutes. Cool in pans on rack, 20 minutes. Remove from pans; cool completely on rack, about 30 minutes. For filling: In bowl with mixer at low speed beat together pudding mix, milk and coffee until pudding thickens, 2 minutes. Cover; refrigerate until firm, about 20 minutes. In bowl with mixer at high speed beat cream until soft peaks form; gently fold into pudding. For frosting: Stir liqueur into chocolate frosting. To assemble cake: Trim layers to level, if necessary. Transfer 2 cups frosting to plastic food bag with corner snipped to make 1/2 inch opening. Place 1 cake layer on serving plate; pipe ring of frosting around edge. Spread 1/2 of jam inside ring. Top with 1/2 of filling, then another cake layer. Pipe ring of frosting on cake; fill with remaining jam and filling. Top with remaining cake layer. Spread remaining chocolate frosting over top and sides of cake. Garnish with raspberries, if desired Yield: 16 servings