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1
Preheat oven to 350 F. Spray two 8-inch round cake pans with cooking spray.
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2
In a large bowl, combine the cake mix, eggs, oil, and water and beat with an electric mixer for about 2 minutes, until smooth and creamy.
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3
Using a rubber spatula or spoon, fold the chocolate chips into the cake batter.
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4
Divide batter evenly between two cake pans and bake for 30 minutes, or until a toothpick or cake tester placed in the center of the cakes comes out clean.
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5
Remove from oven and allow to cool in their pans.
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6
When cool, turn one cake out, round side down, on a flat serving platter or cake pedestal covered with two pieces of waxed paper, slightly overlapping in the center.
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7
To make flat on top, slice the rounded side off both layers before stacking.
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8
Apply a thin layer of chocolate frosting to the top of the first layer, followed by a layer of raspberry jam.
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9
Dot approximately 1/4 cup of fresh raspberries on top of the jam, leaving spaces between berries.
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10
Carefully place the second layer of chocolate cake, rounded side up, or if top has been removed, bottom side up, gently aligning the two layers together.
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11
With an offset spatula or knife, spread a thin layer of frosting around the sides and top of the cake and add extra frosting until the sides are covered and smooth.
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12
Frost the top of the cake until covered and smooth.
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13
Finish the top and sides of the cake with the remaining raspberries.
