1 box of chocolate cake mix
1 1/4 cup of room temperature coffee
1/2 cup vegetable oil
2 containers of chocolate frosting
1 1/2 cup of seedless raspberry jam
Raspberries for decorating
Preheat the oven to 350F.
Combine the cake mix, coffee, oil & eggs with an electric mixer until smooth.
Line two 8″ baking pans with parchment paper & spray with Pam.
Pour the batter evenly between the two pans.
Bake for about 25 minutes or until fully cooked.
Assembling the Cake
Once the cake is fully cooled, place one of the rounds on your serving platter.
Place a layer of the raspberry jam on top.
This will be your middle layer.
Place the second cake round on top of the jam.
Cover completely (including the sides) with chocolate frosting.
Decorate the top with fresh raspberries.