1 pkg. Pillsbury Plus dark chocolate cake mix
1 1/2 c. water
1/3 c. oil
3 eggs

FILLING:

1 pt. whipping cream (2 c.)
1/4 c. sugar
1/2 tsp. vanilla
1 c. raspberry preserves

Heat oven to 350 degrees. Grease and flour 2 round pans. Beat cake ingredients for 2 minutes at high speed. Bake at 350 degrees for 30-40 minutes. Cool 15 minutes; remove from pan. Cool.

In large bowl, whip cream until soft peaks form. Gradually add sugar and vanilla, beating until soft peaks form. Split each layer to form 4 layers. Place 1 layer on plate (cut side up). Spread 2/3 c. whipped cream, carefully spreading 1/4 cup raspberry preserves over whipped cream. Top with 2nd cake layer. Repeat.

Spread sides and top of cake with remaining whipped cream. Spoon remaining 1/4 cup preserves along top edges of cake, allowing some to run down sides. Refrigerate.