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Nutrition Facts
Serving Size 157 g
(Approx. 12 Servings)
Amount Per Serving
Calories 530 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 370 mg 15%
Total Carbohydrate 69 g 23%
Dietary Fiber 1 g 4%
Sugars 42 g
Protein 4 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chocolate Raspberry Supreme Cake

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
12  People


Recipe makes 12 Servings

4 Tbsp H-E-B Baker's Scoop All Purpose Flour
16 1/2 Hill Country Fare Devil's Food Cake Mix
3 H-E-B Large Grade AA Eggs
1/3 cup(s) Hill Country Fare Vegetable Oil
12 3/4 Oz red raspberry preserve
12 Oz semi sweet chocolate chips
1 Lb Hill Country Fare Chocolate Fudge Icing
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Heat oven to 350°F.
Heavily spray two 8- or 9-inch cake pans with nonstick cooking spray 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 and 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 raspberry jam on top of cake.
Place second layer on top and use chocolate fudge icing to ice sides and top of cake. Top each slice with a dab of jam.



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