Chocolate Raspberry Supreme Cake

Prep Time:
15 minutes
Cook Time:
35 minutes
Makes:
12 servings
Source

H-E-B

Ingredients

1(18.25 oz.) boxDuncan Hines Devil's® Food Cake Mix,

3largeeggs,

1/3c.Hill Country Fare Oil,

1(12.75 oz.) jarseedless Smuckers Red Raspberry Light,

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

1(1 lb.) containerDuncan Hines Chocolate Fudge Icing,

Directions

1Heat 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.

2Combine cake mix, eggs, oil, 1/3 cup of raspberry jam and 1 1/4 cups water in a large mixing bowl. Mix for 2 minutes on medium speed with an electric mixer. Stir in chocolate chips.

3Divide 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.

4Place first cake-round on plate and spread remaining 1/3 cup of Smucker´s Red Raspberry Light on top of cake. Place second layer on top of the first layer and use chocolate fudge icing to ice sides and top of cake. Top each slice with a dab of jam.

Nutritional Information

No Nutritional Information Available

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