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Ingredients
- 1 devil's food cake mix
- 2 cans chocolate icing
- 1 jar raspberry preserves
Method
- Bake in 8-inch pans either round or square.
- Prepare cake according to package directions.
- After cake is completely cooled, slice both cakes horizontally.
- You should have 4 thin cakes.
- Ice bottom layer.
- Spread 1/3 of raspberry preserves over top of icing; leave 1/2-inch of edge.
- Repeat procedure with 2nd and 3rd. Ice with remaining icing.
