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Raspberry-Filled Chocolate Chip Cream Cake

Cake

• 1 pkg. Pillsbury Plus White Cake Mix
• 1 cup water
• 1/3 cup oil
• 1/4 cup coffee-flavored liqueur
• 3 egg whites
• 1 cup milk chocolate chips, chopped

  Filling

• 2/3 cup raspberry preserves
• 3 Tablespoons Wild Berry Schnapps, or Raspberry liqueur         

Frosting

• 3/4 teaspoon instant coffee granules or crystals
• 1 teaspoon hot water
• 2 cups whipping cream
• 1/4 cup powdered sugar
• 3 Tablespoons coffee-flavored liqueur
• 1 teaspoon vanilla

  Garnish

• Chocolate curls
• Maraschino cherries with stems

Heat oven to 350F.  Grease and flour two 8 or 9-inch round cake pans.  In large bowl, beat all cake ingredients except chocolate chips at low speed until moistened; beat 2 minutes at thigh speed.  Fold in chocolate chips.  Pour batter into greased and floured pans.

Bake at 350F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In small bowl, combine filling ingredients; blend well.  Set aside.  In another small bowl, dissolve coffee granules in hot water; cool.  In large chilled bowl with chilled beaters, beat cooled coffee and remaining frosting ingredients just until stiff peaks form.  DO NOT OVERBEAT.

To assemble cake, slice each cake layer in half horizontally to make 4 layers.  Place one layer, cut side up, on serving plate; spread with 1/3 of filling.  Repeat with second and third cake layers.  Top with remaining cake layer.  Frost sides and top of cake with frosting.  Garnish with chocolate curls and maraschino cherry.  Store in refrigerator.  16 servings.

This luscious cake is perfect for special celebrations!  Serve it with raspberry-flavored coffee for an added touch.

Of course you can always order one from me!  How often can you get a delicious dessert baked by the person that made up the original recipe?

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