Raspberry Filled Cake With Chocolate And Macadamias

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 18 1/4 ounces cake mix (duncan hines moist deluxe classic cake mix)
• 3 egg whites
• 2 tablespoons oil
• 1 1/3 cups water
• 1 cup seedless red raspberry jam, divided
• 1 pint whipping cream
• 1 (11 ounce) bag ghirardelli classic chocolate chips
• 4 ounces chopped macadamia nuts
• 4 ounces fresh raspberries

Recipe

• 1 cake: prepare three cake layers in three pans using one (18.25 oz box) duncan hines classic cake mix, followiing package directions (1 1/3 cups water, 3 egg whites and 2 tablespoons canola oil); place on racks; cool completely.
• 2 raspberry filling: invert one cake layer on cake plate (flat-surface up); spread top only with 1/3 cup seedless red raspberry jam, spreading to 1/4 inch of the cake edge; place second cake layer, flat-side up over first layer; spread top with 1/3 cup raspberry jam; place third cake layer over second, rounded-side up; spread top with remaining 1/3 cup raspberry jam.
• 3 chocolate frosting: melt 11 oz chocolate chips in double boiler at medium temperature with 1 cup whipping cream; cool. in a small mixing bowl beat remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); add chocolate chip mixture; continue beating on low speed until stiff peaks form (tips stand straight).; frost outside of cake, decorating in swirls.
• 4 garnish: chop 1/2 cup macadamia nuts; sprinkle evenly over cake; decorate top of cake with fresh raspberries.