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Chocolate Raspberry Cake

Servings: Makes 1 (8 inch) 3 layer cake
Ingredients:
1 (18.24-ounce) package Swiss chocolate cake mix without pudding
3 large eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (10-ounce) jar seedless raspberry jam
1/2 cup whipping cream
1 cup semi-sweet chocolate chips

For Garnish: (optional)
Whipped cream
Fresh mint sprigs

Instructions:
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.

Bake at 325° F for 18 minutes or until a wooden pick inserted in center comes out clean, Cool cakes in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Spread the jam between the cake layers.

Microwave whipping cream on High 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread mixture around sides of cake, Chill. Garnish, if desired.

Makes one (8 inch) 3 layer cake.

Source: Southern Living Magazine
Date: February 1, 2003