Chocolate-Raspberry Cake

1. 1

   Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Spoon batter into 3 greased and floured 8-inch round cakepans.

2. 2

   Bake at 350u00b0 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

3. 3

   Spread jam between layers.

4. 4

   Microwave whipping cream at HIGH 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread mixture around sides of cake. Chill. Garnish, if desired.

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