Ingredients
1 cup butter, softened2 cups sugar4 large eggs, room temperature1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/3 cup baking cocoaGLAZE:1/4 cup boiling water4 teaspoons raspberry gelatin2 tablespoons seedless raspberry jamTOPPING:2 cups semisweet chocolate chips2 cartons (8 ounces each) frozen whipped topping, thawed2 cups fresh raspberriesOptional: Confectioners’ sugar and chocolate curls
Preparation
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan.
Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
For glaze, stir water and gelatin until gelatin is dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds.
For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick).
Place 1 cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with raspberries. If desired, decorate the top with confectioners’ sugar and chocolate curls.
