Raspberry Truffle Cake

Ingredients

• 1 (18.25 ounce) box Betty Crocker Chocolate Fudge Butter recipe cake mix
• 3 eggs
• 1/3 cup oil
• 1 cup water
• 3/4 cup Chambord liqueur, divided
• 3/4 package mini chocolate chips
• 2/3 cup raspberry preserves
• 2 cans Pillsbury Chocolate Fudge frosting

Instructions

1. Heat oven to 350 degrees F.
2. In large bowl combine cake mix, eggs, water, oil and 1/4 cup Chambord. Beat with an electric mixer on low for 30 seconds. Turn mixer to medium and beat for 2 minutes more.
3. Stir in chocolate chips.
4. Generously oil two 8-inch cake pans.
5. Divide batter equally between the two pans.
6. Bake for 35 to 40 minutes or until a wooden pick comes out clean.
7. Pour 1/4 cup of Chambord over each layer of cake. Cool.
8. When cake is cooled completely, slice one layer in half horizontally.
9. Place one layer on cake plate and spread 1/2 of raspberry preserves.
10. Place next layer on top and spread 1/3 to 1/2 of one can of frosting.
11. Repeat with remaining cake layer.
12. Frost top and sides of cake with remaining frosting.
13. Decorate with chocolate and white chocolate curls.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.