Raspberry Devil's Food Cake

Cake Directions: Preheat oven to 350 deg. F. Grease three 9” pans. Line the bottom with wax paper and trim to fit. Dust pan with flour. In mixing bowl, combine cake mix, oil (1/3 c.), eggs (3), and water (1 1/4 c.). Mix on low speed until moistened. Beat on high for 2 minutes. Divide evenly among the 3 pans. (approx. 1 ¾ cups per pan). Layers will be thin. Divide white chocolate pieces, sprinkling over batter in each pan, press into batter with a spatula (it's up to you how much to put in!). Bake cake layers 15 – 20 minutes or until a toothpick comes out clean. Cool in pan 8 minutes. Remove from pans and cool on cake rack. Remove wax paper carefully.

Filling: Whip cream in a chilled bowl until frothy then gradually add powdered sugar (2 T). Beat until it makes fairly stiff peaks, do not over beat. Drain raspberries, remove seeds with sieve (you'll end up with mostly liquid). Gently fold them into the whipped cream.

Butter Frosting: Melt the 1 cup of chocolate chips in the top of a double boiler over hot (not boiling) water, stirring constantly until smooth and melted. Remove top boiler and set aside to cool. Cream ½ cup butter until light. Add the egg yolk and beat until fluffy. Add powdered sugar ½ cup at a time, beating well after each addition. When all the sugar is beaten in, add the melted chocolate chips. Beat until well mixed.

Brush with sugar water. Spread a thin layer of butter frosting around cake to seal crumbs in. Spread remaining frosting on cake making as smooth as possible.

Slowly drip the glaze from the top edge down the side. Use a butter knife to help spread being careful not to disturb the butter frosting. Work around the sides then pour onto the top to cover.

Before serving, let stand at room temp for at least 30 minutes or else the glaze will crack when you cut it.