Ingredients
1
box devil’s food cake mix with pudding
Vegetable oil and eggs called for on cake mix box
1
cup water
1
package (8 oz) cream cheese, softened
1/2
cup seedless raspberry preserves
1
teaspoon vanilla
2
to 3 teaspoons milk
12
oz semisweet baking chocolate, chopped
6
tablespoons butter (do not use margarine)
1/3
cup whipping cream
1
tablespoon seedless raspberry jam
1
cup fresh berries, such as raspberries, blackberries, strawberries and/or blueberries
Preparation
Make Cake, Filling and Ganache Heat oven to 350 °F (325° F for dark or nonstick pans). Spray 2 (8- or 9-inch) round pans with cooking spray. Make and bake cake mix as directed on box for round pans, using oil and eggs called for on box and the 1 cup water. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Using serrated knife, cut rounded top off cakes to make a level surface.
In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency. Refrigerate until ready to use.
In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Refrigerate about 45 minutes, stirring occasionally, until slightly thickened and spreadable.
Assemble and Decorate Cut each cake layer horizontally to make a total of 4 layers. Fill each layer with a generous 1/3 cup filling. Spread ganache over side and top of cake.
In medium microwaveable bowl, microwave raspberry preserves on High 10 to 20 seconds or until melted. Add berries to preserves; toss gently to coat. Arrange berries on top of cake. Store loosely covered in the refrigerator.
