Fudgy Chocolate-Raspberry Cake

• devil's food cake mix1

  18 1/4 ounce

• water↗1 cup
• oil1⁄3 cup
• eggs↗3
• vanilla extract↗1 teaspoon
• sour cream↗1⁄4 cup
• semi-sweet chocolate chips↗1 cup
• Frosting↗
• seedless raspberry jam↗1⁄2 cup
• butter↗3 tablespoons
• semi-sweet chocolate chips↗3 cups
• sour cream↗3⁄4 cup
• powdered sugar↗2 cups

Step-by-step instructions

1. 1

   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.

2. 2

   Stir in chocolate chips.

3. 3

   Divide batter evenly between 3 buttered 8" round cake pans.

4. 4

   Bake in a 350° oven for 25 minutes or until ceters test done.

5. 5

   Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.

6. 6

   To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.

7. 7

   Immediately stir in chocolate chips; stir until melted.

8. 8

   Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.

9. 9

   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.