Dark Chocolate Frosted Yellow Cake with Raspberry Preserves

Dark Chocolate Frosted Yellow Cake with Raspberry Preserves

Ingredients

For Cake:

1 Box Duncan Hines Classic Yellow Cake Mix

1 scant cup water (a little less than a cup, but more than 3/4)

1/3 cup butter, melted

3 eggs

For Raspberry Filling

1 cup Frozen Raspberries, thawed and drained

2/3 cup raspberry preserves

For Dark Chocolate Frosting

1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)

1/2 cup plus 1 tablespoon boiling water

2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature

2 cups powdered sugar, sifted

1/4 teaspoon salt

1 1/2 pounds semisweet chocolate, melted and cooled (I used Ghirardelli)

12 oz mini chocolate chips for decorating