Fudgy Chocolate-Raspberry Cake

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READY IN: 1hr 55mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the cake: In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla, and sour cream; beat batter using an electric mixer for 2 minutes.
  • Stir in chocolate chips.
  • Divide batter evenly between 3 buttered 8" round cake pans.
  • Bake in a 350° oven for 25 minutes or until ceters test done.
  • Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.
  • To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.
  • Immediately stir in chocolate chips; stir until melted.
  • Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.
  • To assemble cake: place one layer on a serving platter and frost; add second layer and frost; repeat with third layer, frosting top and sides of cake.
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