Chocolate cake mix
1/2 (10 oz.) jar Polaner's seedless raspberry preserves
1 (12 oz.) bag jumbo chocolate chips

Butter and flour heavily a Bundt pan. Prepare cake mix as per package directions, adding also preserves and chocolate chips. (You may want to dust chips with flour first.) Bake as directed. Cool thoroughly before turning onto plate. Frost either with heated chocolate syrup or the other half of the raspberry preserves.