1 pkg. Duncan Hines devil's food cake mix
1/4 c. water
1/3 c. vegetable oil
4 large eggs
2 c. Daisy brand sour cream, divided usage
1 tub Duncan Hines creamy cream cheese frosting, divided usage
1/2 c. seedless red raspberry jam
2 tubs Duncan Hines creamy classic chocolate frosting
fresh raspberries (optional)

Preheat oven to 350°F. Grease and flour 2 (8-inch) round pans. Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat on low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pans.

Bake and cool cake according to package directions.

To assemble, place 1 layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of frosting. Top with remaining layer. Frost top and sides with chocolate frosting.

To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in a small bowl until smooth and creamy. Garnish top of frosted cake with 2 to 3 tablespoons in center and fresh raspberries.

Place 2 tablespoons sauce on center of each serving plate and top with a slice of cake. Garnish with fresh raspberries, if desired.

For a different twist, try other seedless jams such as cherry, strawberry or blackberry.

Makes 12 servings.