Chocolate Raspberry Cake

I love baking! This is one of my favorite cake recipes to make, it looks really impressive but it's so easy to put together! What sets this cake apart from other chocolate cakes is the raspberry preserves in the cake batter and onto of the cake. It is so good! If you are not a huge raspberry fan, no worries you can substitute it with strawberry or any mixed berry preserves. I also made milk chocolate and white chocolate curls to garnish the cake at the end, but you can use mini chocolate chips instead. Hope you enjoy this cake as much as my family did!

Ingredients

- 1 box of Betty Crocker milk chocolate cake mix

- 1 container of vanilla greek yogurt

- 3 TBSP vegetable oil

- 3/4 cup water

- 2 TBSP + 3 TBSP raspberry preserves

- 2 cups cool whip or fresh whipped cream

- 1 pint of raspberries

- 2 oz of white chocolate

- 2 oz of milk chocolate

Directions

- Preheat oven to 350.

- In a medium bowl mix water, yogurt, vegetable oil and 2 TBSP raspberry preserves until well combined.

- in a large mixing bowl, empty contents of cake mix and add liquid mixture and mix.

- Pour batter in a round 9 inch cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely 

- Spread remaining 3 TBSP of preserves on top of the cake, then add cool whip and spread all over top of the cake. 

- Garnish with fresh raspberries.

- For chocolate curls make sure chocolate is at room temperature, peel curls of chocolate using a vegetable peeler (try not to touch the curls as they will melt!)