Chocolate Raspberry Torte

Directions

1. 1
   Heat oven to 350°.
2. 2
   Grease and flour two 9-inch round cake pans.
3. 3
   Combine cake mix, water, sour cream, oil and eggs.
4. 4
   Beat for two minutes.
5. 5
   Pour into pans.
6. 6
   Bake at 350° for 25 to 35 minutes.
7. 7
   Cool 15 minutes and remove from pans.
8. 8
   In medium bowl, combine 1 cup raspberries and 1/3 cup preserves; fold in 2 cups Cool Whip.
9. 9
   Slice each cake layer in half horizontally.
10. 10
    Spread each slice with berry mixture.
11. 11
    Spread top and sides of cake with chocolate frosting.