serves 10

Cake Batter

1 pkg. Devils Food Cake Mix

1 C. Water

1/3 C. Vegetable Oil

3 Large Eggs

1 tsp. Vanilla

¼ C. Sour Cream

1 C. Semi Sweet Chocolate Chips

½ C. Seedless Raspberry Jam

3 Tbsp. Unsalted Butter.

Preheat oven to 350~. Butter three 8 inch cake pans.

Mix in a large bowl, devils food cake mix, water, vegetable oil, eggs vanilla and ¼ cup sour cream. Using an electric mixer beat batter for 2 minutes. Stir in 1 cup chocolate chips.

Divide batter between the cake pans, about 1¾ cups batter for each. Bake for 25 minutes or until tester inserted into center of cake comes out clean. Cool layers on rack for 15 minutes. Run small sharp knife around pan sides to loosen cake. Turn cakes onto rack and cool completely


½ C. Seedless Raspberry Jam

3 Tbsp. Unsalted Butter

3 C. Semi Sweet Chocolate Chips

¾ C. Sour Cream

2 C. Powdered Sugar

In a heavy saucepan over medium heat mix raspberry jam and butter, bring to a simmer stirring often. Remove from heat and add chocolate chips. Stir until melted. Add sour cream and powdered sugar. Using an electric mix, beat frosting until smooth and thick about 2 minutes.

Place 1 cake layer on platter. Spread ¾ cup frosting over first layer, top with second layer and spread with ¾ cup of frosting. Top with third layer. Chill cake until frosting sets slightly about 15 minutes.

Spread remaining frosting in swirls on top and sides of cake. Cover and let stand at room temperature.

Can be prepared 1 day ahead

Connie Quoziente