Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 cup butter, softened
â€¢2 cups sugar
â€¢1 teaspoon vanilla extract
â€¢1-1/2 cups all-purpose flour
â€¢1/3 cup baking cocoa
â€¢1/4 cup boiling water
â€¢4 teaspoons raspberry gelatin
â€¢2 tablespoons seedless raspberry jam
â€¢2 cups (12 ounces ) semisweet chocolate chips
â€¢2 cartons (8 ounces each) frozen whipped topping, thawed
â€¢2 cups fresh raspberries
â€¢Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan.
â€¢ Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
â€¢ For glaze, stir water and gelatin until dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.
â€¢ For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).
â€¢ Place one cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with remaining cake. Frost and decorate with raspberries and remaining topping. Yield: 12 servings.