Raspberry Devil's Food Cake
By: Carrie Barr
Published: Thursday, December 10, 2009 - 6:08pm

Ingredients




1 package Devils Food cake mix
 cup Oil
3 Eggs
1 1/4 cups Water
1 cup White Chocolate Chips
3/4 cup Water
1/4 cup Sugar
1/2 pint Whipping cream
2 tablespoons Powdered Sugar
12 ounces bag Frozen Raspberries (thawed)
8 ounces jar Raspberry Preserves or Freezer Jam (with or w/o seeds)
1/2 cup Unsalted Butter
1 Egg Yolk
2 cups Powdered Sugar
1 cup Chocolate Chips
12 ounces bag Chocolate chips
1/4 cup Unsalted butter
2 tablespoons Shortening

Preparation

1 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. 2 Sugar Water Directions: While the cake cools, mix water (3/4 c.) and sugar (1/4 c.) in a saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Remove from heat and cool. 3 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. 4 Assembly: 
Place first cake layer on plate, bottom side up. (put strips of wax paper under edges to catch drippings – to be removed when all done)
Brush top of cake with sugar water.
Spread a thin layer of raspberry jam.
Spread with ½ the raspberry cream filling to within ¼ “ of all edges.
Refrigerate 15 min.
Remove cake from refrigerator. Place second layer on first (bottom side up), repeat the 4 steps from above. 5 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. 6 Remove cake from fridge. Put on last layer bottom side up. 7 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. 8 Glaze: Melt 2 cups chocolate chips and ¼ cup of butter in double boiler, mix thoroughly. Add enough shortening one T at a time to make fairly thin. 9 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. 10 Refrigerate until glaze has hardened. Decorate as desired. 11 Before serving, let stand at room temp for at least 30 minutes or else the glaze will crack when you cut it.

About


The type of chocolate chips is up to you, semi-sweet, dark, or milk chocolate.
This is a decadent cake, slices are so rich they don't need to be large so this cake can feed up 12-15 people.
I also recommend baking your own chocolate cake from scratch, boxed is only used here for convenience's sake.
Adapted from Alice, wherever you are.