1 pkg. Pillsbury Plus dark chocolate cake mix
1 c. water
1/2 c. sour cream
1/3 c. oil
3 eggs
1 pt. (2 c.) fresh raspberries
3 tbsp. raspberry preserves
3 c. whipping cream
3 tbsp. powdered sugar
1/3 c. raspberry preserves

Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In large bowl, combine cake mix, water, sour cream, oil and eggs then beat at low speed until moistened. Then beat 2 minutes at highest speed. Pour batter into prepared pans. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pans. Cool completely.

In a large bowl, whip cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. In medium bowl, combine 1 cup of the raspberries and 1/3 cup preserves; fold in 2 cups of the whipped cream. In small saucepan, heat 3 tablespoons preserves until softened, set aside to cool.

To assemble cake, split each layer in half horizontally to form 4 layers. (I use a length of thread, each end wrapped around forefingers, and sort of saw the layers in half.) Place 1 cake layer on serving plate; spread with 1/3 of raspberry - cream mixture. Spread sides and top of cake with remaining whipped cream. Arrange remaining raspberries over top of cake. Spoon melted preserves over raspberries. Refrigerate until serving time.