Chocolate Raspberry Torte - cooking recipe

Ingredients

1 pkg. chocolate cake mix
1 c. water
1/2 c. dairy sour cream
1/3 c. oil
3 eggs
2 c. Cool Whip
1/3 c. raspberry preserves
1 c. fresh raspberries

Preparation

Heat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Combine cake mix, water, sour cream, oil and eggs.
Beat for two minutes.
Pour into pans.
Bake at 350\u00b0 for 25 to 35 minutes.
Cool 15 minutes and remove from pans.
In medium bowl, combine 1 cup raspberries and 1/3 cup preserves; fold in 2 cups Cool Whip.
Slice each cake layer in half horizontally.
Spread each slice with berry mixture.
Spread top and sides of cake with chocolate frosting.