Raspberry Truffle Cake
rec.food.recipes/Lobo (2002)
Makes: two 9-inch round cakes or one 9 x 13-inch cake

This was in our newspaper recently, I made it this weekend and it's awesome!

CAKE
cooking spray
2 Tbsp cocoa powder
16 oz. bag frozen raspberries, thawed
1 box devil's food cake mix
1/4 cup oil
1/4 cup Chambord (raspberry liqueur)
2 large eggs
2 egg whites (can use 1/4 cup egg substitute)

TOPPING
1/2 cup seedless raspberry or boysenberry jam
1 cup semisweet chocolate chips
1 tsp oil

Preheat oven to 350. Coat pan(s) with cooking spray or grease. Add cocoa powder and tilt pans to completely coat bottom.

Puree bag of raspberries until puree forms. If you don't mind seeds, proceed to next step. Otherwise, add raspberry puree in batches to fine sieve and push to strain out everything but seeds (discard).

Add cake mix, oil, Chambord, eggs and egg whites (or egg substitute) and raspberry puree to bowl and beat on low 1 minute. Pour into pans.

Bake 30-35 minutes for 9 x 13 pan, 25-30 minutes for 2 round 9-inch pans.

Cool 10 minutes in pan. Remove; cool completely before adding topping.

Add jam to microwave bowl and microwave on low about 1 minute or until nice and loose, Spread evenly over top of cake, If using two 9-inch rounds, top each with 1/4 cup jam.

Add 1 cup chocolate chips to 1 cup glass measure and drizzle with 1 tsp oil. Microwave on high 1 minute and stir. Mix a minute or 2 more (stir after each 30 seconds) until chocolate is nicely melted and smooth, If too thick, add a couple Tbsp of hot, but not boiling, liquid, such as coffee or liqueur to flavor and thin chocolate, Be careful, Too little will make it seize up; too much will make it too thin. Stir vigorously with fork after adding liquid, Add more liquid if it doesn't eventually smooth out.

Drizzle evenly over top of cake and smooth topping with spreader or back of spoon. Let cool a few hours before serving.