Recipe For Cooking Chocolate Raspberry Supreme Cake

Toaster Oven Cakes :: Cakes with Mixes

Chocolate Raspberry Supreme Cake

12 servings

1 (18.25 oz.) box devil\s food cake mix
3 lrg. eggs
1/3 C. canola oil
1 (12.75 oz.) jar seedless Smucker\s Red Raspberry jam,  divided
1 1/4 c. water
1 (12 oz.) package semisweet chocolate chips
1 (1 lb.) container chocolate fudge Icing

Preheat oven to 350 degrees F. Heavily spray two 8- or 9-in. 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 c. of raspberry jam and water in a lrg. mixing bowl. Mix for 2 min. on med. 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. 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 c. of raspberry jam 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.