Chocolate Raspberry Supreme Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box devil's food cake mix*
• 3 large eggs
• 1/3 cup vegetable oil
• 1 (12.75 ounce) jar seedless Smucker's Red Raspberry Jam, divided
• 1 1/4 cup water
• 1 (12 ounce) package semisweet chocolate chips
• 1 (1 pound) container chocolate fudge icing

Instructions

1. Heat oven to 350 degrees F. Heavily spray two 8- or 9-inch cake pans with nonstick cooking spray or grease with softened butter and dust with flour; shake out excess.
2. Combine cake mix, eggs, oil, 1/3 cup of raspberry jam and water in a large mixing bowl. Mix for 2 minutes on medium speed with an electric mixer.
3. Stir in chocolate chips.
4. Divide cake batter evenly into two prepared cake pans.
5. Bake on center oven rack for 35 minutes or until cake is done.
6. Cool cakes completely in pans on cake rack before removing from pans.
7. Place first cake-round on plate and spread remaining 1/3 cup of raspberry jam on top of cake.
8. Place second layer on top of the first layer and use chocolate fudge icing to ice sides and top of cake.
9. Top each slice with a dab of jam.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.