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Chocolate Raspberry Sour Cream Cake
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| 1 pkg | Devil's Food Cake Mix |
| 1/4 cup | water |
| 1/3 cup | vegetable oil |
| 4 large | eggs |
| 2 cups | sour cream |
| 1 tub creamy-style cream cheese frosting | |
| 1/2 cup | seedless red raspberry jam |
| 2 tubs creamy-style chocolate frosting | |
| Fresh raspberries, (optional) | |
Preheat oven to 350. Grease and flour two 8-inch round pans. Blend cake mix, water, egg, oil and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). BeT at medium speed for 2 minutes. Pour into pans. Bake and cool cake according to package directions. To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer. Frost top and sides of cake with chocolate frosting. To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in a small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 Tbsp of sauce in center and fresh raspberries. Place 2 Tbsp sauce on center of each serving plate and top with a slice of cake. Garnish with fresh raspberries if desired.
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