Raspberry Chocolate Fudge Red Velvet Cake

Make this in a 9-inch two-layer heart cake baking pan for Valentine's Day!

1 (18.25 ounce) box red velvet cake mix
1 (3.9-ounce) box instant chocolate fudge
    pudding and pie filling mix
1 1/4 cup water
1/2 cup cr�me de cocoa or raspberry liqueur or brandy
1/2 cup cooking oil
4 jumbo or extra large eggs (at room temperature)
1 (12 ounce) jar seedless raspberry jam
Vanilla buttercream frosting, old-fashioned 7-minute
    icing or chocolate fudge frosting

Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan or wax paper-line two greased 9-inch heart-shape layer pans.

In a large bowl, combine cake mix, pudding mix, water, cr�me de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Fold in pecans. Spoon into prepared pan(s). Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (tube or Bundt pan), or until a cake tester inserted into the cake layers or cake comes out clean.

Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake.

Turn out onto wire rack(s) to finish cooling.

For heart-shaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.

For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners’ red sugar over cake as desired.