Dark Chocolate Frosted Yellow Cake with Raspberry Preserves
INGREDIENTS
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1 Box Duncan Hines Classic Yellow Cake Mix
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1 scant cup water (a little less than a cup, but more than 3/4)
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1/3 cup butter, melted
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3 eggs
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For Raspberry Filling
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1 cup Frozen Raspberries, thawed and drained
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2/3 cup raspberry preserves
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For Dark Chocolate Frosting
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1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
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1/2 cup plus 1 tablespoon boiling water
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2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
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2 cups powdered sugar, sifted
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1/4 teaspoon salt
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1 1/2 pounds semisweet chocolate, melted and cooled (I used Ghirardelli)
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12 oz mini chocolate chips for decorating
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