Chocolate Raspberry Layer Cake

Ingredients:

Cooking Directions:

Preheat oven to 350°F. Spray 2 9 in. round cake pans with cooking spray and set aside. Combine first 4 ingredients in a bowl and mix thoroughly. Reserve 2-1/2 cup batter. Pour remaining batter into a prepared cake pan. Melt 3 Tbsp chocolate chips and stir into reserved batter. Pour chocolate batter into other cake pan. Bake 25 minutes or until a tester comes out clean when inserted in center. Cool cake in pans 10 minutes on wire racks, then remove from pans. Cool completely on wire racks. Combine raspberries, sugar and 1/2 cup water in a saucepan over medium heat. Cook 5 minutes, stirring occasionally. Combine 1/4 cup water and cornstarch in a jar with a tight-fitting lid. Shake vigorously and add to raspberry mixture. Bring to a boil and cook 1 minute, stirring constantly with a wire whisk. Remove from heat and stir in raspberry spread. Let cool to room temperature. Cut each cake layer in half horizontally using a serrated knife. Place 1 chocolate layer, cut side up, on a serving plate. Spread with 2/3 cup raspberry mixture and top with 1 white cake layer. Repeat procedure with remaining cake layers and raspberry mixture, ending with a white cake layer. Combine remaining chocolate, 1 Tbsp water, corn syrup and butter in the top of a double boiler. Cook mixture over simmering water until chocolate melts, stirring occasionally. Chill 15 minutes or until chocolate is spreadable. Spread glaze over top and sides of cake.