Chocolate Raspberry Cake

Who would ever guess a three-layer chocolate cake could be so easy! Shhh! Our secret is a Swiss chocolate cake mix whipped up in a hurry. Raspberry jam moistens each cake layer, and a decadent chocolate frosting crowns the treat. It's love at first bite!

Serves: 12

Cooking Time: 16 min

Ingredients

• 1 (18.25-ounce) package Swiss chocolate cake mix without pudding
• 3 large eggs
• 1/2 cup vegetable oil
• 1 1/3 cups water
• 1/4 cup seedless raspberry jam
• 1/2 cup whipping cream
• 1 cup (6 ounces) semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
    
2. Beat first 4 ingredients at medium speed with an electric beater 2 minutes. Pour batter into 3 greased and floured 8-inch round cake pans.
    
3. Bake 15 to 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
    
4. Spread 2 tablespoons raspberry jam between the layers.
    
5. Place whipping cream in a microwave-safe bowl. Microwave at HIGH 1 minutes; add chocolate chips, stirring until chips melt and mixture is smooth. Let chocolate mixture stand about 45 seconds or until spreading consistency. Spread chocolate mixture on top and sides of cake. Chill until ready to serve. Garnish with whipped cream, fresh mint sprigs, and raspberries, if desired.