Chocolate-Raspberry Cake

Name: Chocolate-Raspberry Cake
Ingredients: 1 (18.25-ounce) package Swiss chocolate cake mix without pudding; 3 large eggs; 1/2 cup vegetable oil; 1 1/3 cups water; 1 (10-ounce) jar seedless raspberry jam; 1/2 cup whipping cream; 1 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels; Garnishes: whipped cream, fresh mint sprigs

8 ingredients

4 steps

Ingredients

1 (18.25-ounce) package Swiss chocolate cake mix without pudding
3 large eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (10-ounce) jar seedless raspberry jam
1/2 cup whipping cream
1 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
Garnishes: whipped cream, fresh mint sprigs

Directions

1

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Spoon batter into 3 greased and floured 8-inch round cakepans.
2

Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
3

Spread jam between layers.
4

Microwave whipping cream at HIGH 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread mixture around sides of cake. Chill. Garnish, if desired.