Ingredients
- 1 package chocolate fudge cake mix (regular size)
- 1 teaspoon vanilla extract
- 1/4 cup currant jelly, warmed
- 3/4 cup heavy whipping cream
- 3 ounces semisweet chocolate, chopped
- 1 can (16 ounces) vanilla frosting
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 pints fresh raspberries
Reviews
Great cake, fast and easy to prepare. Had a lot of left over frosting and chocolate sauce, could cut back a little on those amounts.