Prep: 20 min, Cook: 40 min, plus cooling time.
* 1 package white cake mix
* 3 eggs
* 1-1/3 cups water
* 1/3 cup oil
* 2/3 cup semisweet chocolate chips
* 2-1/2 cups unsweetened frozen raspberries, thawed
* 1/4 cup sugar
* 3/4 cup plus 1 Tbs. water
* 2 Tbs. cornstarch
* 1/4 cup no sugar added seedless raspberry spread
* 3 Tbs. light corn syrup
* 2 Tbs. unsalted butter
Preheat oven to 350°F. Spray 1/2 9 inch round cake pans with cooking spray and set aside. Combine first 4 ingredients in a bowl and mix thoroughly. Reserve 2-1/2 cups batter. Pour remaining batter into a prepared cake pan. Melt 3 Tbs. chocolate chips and stir into reserved batter. Pour chocolate batter into other cake pan. Bake 25 minutes or until a tester comes out clean when inserted in center. Cool cake in pans 10 minutes on wire racks, then remove from pans. Cool completely on wire racks.
Combine raspberries, sugar and 1/2 cup water in a saucepan over medium heat. Cook 5 minutes, stirring occasionally. Combine 1/4 cup water and cornstarch in a jar with a tight-fitting lid. Shake vigorously and add to raspberry mixture. Bring to a boil and cook 1 minute, stirring constantly with a wire whisk. Remove from heat and stir in raspberry spread. Let cool to room temperature.
Cut each cake layer in half horizontally using a serrated knife. Place 1 chocolate layer, cut side up, on a serving plate. Spread with 2/3 cup raspberry mixture and top with 1 white cake layer. Repeat procedure with remaining cake layers and raspberry mixture, ending with a white cake layer.
Combine remaining chocolate, 1 Tbs. water, corn syrup and butter in the top of a double boiler. Cook mixture over simmering water until chocolate melts, stirring occasionally. Chill 15 minutes or until chocolate is spreadable. Spread glaze over top and sides of cake.
This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.
Per serving: calories 280, fat 12.5g, 39% calories from fat, cholesterol 39mg, protein 3.0g, carbohydrates 40.8g, fiber 2.2g, sugar 36.3g, sodium 235mg, diet points 6.7.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.1, Lean meat: 0.1, Fat: 1.9, Sugar: 2.4, Very lean meat protein: 0.0
