Chocolate Raspberry Cake

By cecelia26_

Ingredients

• Cake:
• 1 (18.25-ounce) package chocolate cake mix with pudding
• 1 cup chocolate chips, optional
• Filling:
• 1 (21-ounce) can LUCKY LEAF® Premium Red Raspberry Pie Filling
• Chocolate Sour Cream Frosting:
• 2 cups chocolate chips
• 3/4 cup sour cream
• 4-4 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Cake:
Preheat oven to 350°F.
Prepare cake mix as directed on package; stir in 1-cup chocolate chips. Spoon into 2 prepared 9-inch round cake pans.
Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.
Cool on racks 10-minutes. Remove from pans; cool completely.

Frosting:
In double boiler, melt chocolate chips over very hot water. Remove from heat and add 1 cup of powdered sugar. Beat until smooth. Add remaining 3 cups powdered sugar alternately with sour cream, beating well after each addition. Add vanilla; beat until smooth. If frosting is too thin, beat in additional powdered sugar, 1 tablespoon at a time to reach desired consistency.
Place one cake layer on plate and frost top. Then spread 2/3 cup of pie filling on frosting. Top with second cake layer. Frost top and sides of cake with remaining frosting.
Garnish with additional pie filling. Chill for 2-hours.