2 tbsp. instant coffee
Water
1 pkg. (18 or 19 oz.) Devil's food cake mix
1/2 c. semi-sweet chocolate bits
6 tbsp. red raspberry preserves
3/4 c. frozen whipped topping, thawed

Grease a 13x9x2 baking pan. Heat oven to 350.

Mix coffee with water called for on cake mix package. Use this to prepare cake mix as directed on package. Pour batter into prepared pan and sprinkle with semi-sweet chocolate pieces. Bake about 35 minutes until a cake tester inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool about 10 minutes. Turn out cake onto wire rack and let cool completely. Place cake on a serving dish; spread top with raspberry preserves and then with whipped topping. Serves 12.