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Ingredients
- 1 (18.25-ounce) package Swiss chocolate cake mix without pudding
- 3 large eggs
- 1/2 cup vegetable oil 1
- 1 1/3 cups water
- 1 (10 oz) jar seedless raspberry jam
- 1/2 cup whipping cream
- 1 cup semisweet chocolate mini-morsels
- Garnishes: whipped cream, fresh raspberries, grated semisweet chocolate
Preparation
Step 1
Beat first 4 ingredients at medium speed with an electric mixer for 2 minutes. Spoon into 3 greased and floured 8-inch round cakepans .
Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Spread jam between layers .
Microwave whipping cream at high 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread dripping mixture around sides of cake. Garnish, if desired.