1 pkg. pound cake mix, prepare according to box
Food color, red, yellow & green
Raspberry jam
2 tbsp. butter
2 tbsp. light corn syrup
1/4 c. water
1 (6 oz.) pkg. semi-sweet chocolate pieces

Measure 1 cupful batter and add one color. Repeat with remaining colors. Pour into 3 greased 9 x 9 x 2 inch baking pans. Bake at 350 degrees for 15 minutes. Cool cake and turn onto rack. Cover each layer with raspberry jam. Place green layer on cookie sheet lined with tin foil. Place yellow layer on green and red layer on top. Combine butter, syrup and water in a small pan. Bring to a boil. Remove from heat. Stir in chocolate pieces until melted. Beat 3 minutes. Frost cake. Keep whole and wrapped in foil until ready to serve then slice into 1 x 1/2 inch pieces.