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Chocolate Raspberry Supreme Cake




Quick and easy


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 water 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 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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