Raspberry Chocolate Cake

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) package cake mix
• 2 eggs
• 2 egg whites
• 1 tablespoon lemon juice
• 2/3 cup water
• 1/3 cup oil
• 6 ounces chocolate chips (doesn't need to be precise, just about 1/2 a bag- you'll need the other half for the frosting)
• 1/2 cup raspberry jam (approximate)
• 1 (8 ounce) package neufchatel cheese, softened (or cream cheese)
• 6 ounces chocolate chips
• 1/4 cup butter, softened
• 3 cups powdered sugar, sifted (important!)
• 1/2-1 teaspoon lemon juice (optional)
• 1 pinch salt
• 6 ounces fresh raspberries, to decorate (approximately 40)

Recipe

• 1 place the first 6 oz of chocolate into a bowl. microwave on high for 1 minute, stir. microwave for one more minute, and stir again until completely melted. let it cool for a few minutes.
• 2 combine the cake mix, eggs, lemon juice, water and oil. mix well for several minutes. whisk in the melted chocolate.
• 3 grease and flour 2 round 8-inch cake pans. add the batter. bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
• 4 allow the cakes to cool in the pans for about 10 minutes. then turn out onto a wire rack and let cool completely.
• 5 for the frosting: melt the remaining 6 oz chocolate chips as in step 1.
• 6 cream the butter and neufchatel cheese together until fluffy. slowly add the powdered sugar (note: make sure it is well sifted, or there will be lumps!) and mix well until combined.
• 7 whisk in the chocolate, the pinch of salt and the lemon juice. check the consistency, beat in more butter or powdered sugar if needed. note: the frosting will solidify slightly once refrigerated.
• 8 evenly spread the top of one of the cooled cakes with the raspberry jam.
• 9 place the second cake on top. using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. decorate with leftover frosting, if desired.
• 10 garnish with the fresh raspberries, and keep refrigerated.