HEB logo
Chocolate Raspberry Supreme Cake
Prep Time:
15 minutes
Cook Time:
35 minutes
12 servings

1 (18.25 oz.) box Duncan Hines Devil's® Food Cake Mix

3 large eggs

1/3 c. Hill Country Fare Oil

1 (12.75 oz.) jar seedless Smuckers Red Raspberry Light

1 (12 oz.) pkg. Hill Country Fare Semi-Sweet Chocolate Chips

1 (1 lb.) container Duncan Hines Chocolate Fudge Icing


Heat oven to 350°F. Heavily spray two 8- or 9-inch cake pans with
nonstick cooking spray or grease with softened margarine and dust with
flour; shake out excess.
Combine cake mix, eggs, oil, 1/3 cup of raspberry jam and 1 1/4 cups w
ater in a large mixing bowl. Mix for 2 minutes on medium speed with an
electric mixer. Stir in chocolate chips.
Divide cake batter evenly into two prepared cake pans. Bake on center
oven rack for 35 minutes or until cake is done. Cool cakes completely
in pans on cake rack before removing from pans.
Place first cake-round on plate and spread remaining 1/3 cup of Smucke
r´s Red Raspberry Light on top of cake. Place second layer on to
p of the first layer and use chocolate fudge icing to ice sides and to
p of cake. Top each slice with a dab of jam.

Nutritional Information

No Nutritional Information Available