Chocolate Rasperry Cake

This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet?

To make this cake use your favorite chocolate cake recipe for the inexperienced baker just use 2 dark chocolate cake mixes.

Mix with

8 medium eggs

2 cups cold water

2/3 cup oil

Mix on medium speed until well blended, scrape bowl, mix for 1 more minute.

For in equal portions into 3 (10 × 2 inch baking pans).

Bake at 350 degree preheated oven for approximately 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops.

A good fruitful raspberry pastry filling (H & H) is the best, place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) t make it too thin).

Use any chocolate butter cream until you reach the desired flavor (if you make the icing too thin just add some more 10x sugar).

On the bottom layer of a layer of a layer of glass and a layer of layered glass.

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