Recipes Made with Cake Mixes
Chocolate Raspberry Supreme Cake
Yield: 12 servings
Ingredients
- 1 (18.25 ounce) box devil's food cake mix*
- 3 large eggs
- 1/3 cup vegetable oil
- 1 (12.75 ounce) jar seedless Smucker's Red Raspberry Jam, divided
- 1 1/4 cup water
- 1 (12 ounce) package semisweet chocolate chips
- 1 (1 pound) container chocolate fudge icing
Instructions
- Heat oven to 350 degrees F. Heavily spray two 8- or 9-inch cake pans with nonstick cooking spray or grease with softened butter and dust with flour; shake out excess.
- Combine cake mix, eggs, oil, 1/3 cup of raspberry jam and water in a large mixing bowl. Mix for 2 minutes on medium speed with an electric mixer.
- Stir in chocolate chips.
- Divide cake batter evenly into two prepared cake pans.
- Bake on center oven rack for 35 minutes or until cake is done.
- Cool cakes completely in pans on cake rack before removing from pans.
- Place first cake-round on plate and spread remaining 1/3 cup of raspberry jam on top of cake.
- Place second layer on top of the first layer and use chocolate fudge icing to ice sides and top of cake.
- Top each slice with a dab of jam.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.