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

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

Directions


Heat oven to 350°F. Heavily spray two 8- or 9-inch cake pans with nonstick cooking spr
ay 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 water in a large mixi
ng 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 min
utes or until cake is done. Cool cakes completely in pans on cake rack before removing fro
m pans.
Place first cake-round on plate and spread remaining 1/3 cup of Smucker´s Red Raspbe
rry Light on top of cake. Place second layer on top of the first layer and use chocolate f
udge icing to ice sides and top of cake. Top each slice with a dab of jam.

Nutritional Information


No Nutritional Information Available


Source


H-E-B