1 chocolate cake mix
1 sm. jar raspberry preserves

Prepare cake mix according to directions and bake in round cake tins. Remove from tins and split each round making four. Spread rounds with preserves.

ICING:

2 c. heavy whipping cream
1/4 c. sugar
1/4 c. cocoa
1 tsp. instant coffee

Mix together sugar, cocoa, and coffee. Whip cream until peaks begin to form, adding sugar mixture a little at a time until stiff peaks rise. Spread over cake, refrigerate. May use any kind preserves.