Ingredients
- 1 package (18-114 ounces) chocolate fudge cake mix
- 1 tsp vanilla extract
- 1/4 cup currant jelly, warmed
- 3/4 cup whipping cream
- 3 squares (1 ounce each) semisweet chocolate, chopped
- 1 can (16 ounces) vanilla frosting
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 pints fresh raspberries
Preparation
Step 1
Grease and flour two 9-in. heart-shaped or round baking pans. Prepare cake mix according to package directions; stir in vanilla. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
While cakes are still warm, poke several holes in cakes with a wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.
In a mixing bowl, beat frosting until fluffy; fold in whipped topping. Place one cake on a serving plate; spread with frosting. Top with second cake; spread remaining frosting over top and sides. Garnish with raspberries. Refrigerate for 2 hours before cutting.