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

Preheat oven to 350 degrees. Grease and flour two 9 inch pans. In large bowl, mix cake mix, sour cream, water, oil, eggs at low speed, until moistened, then 2 minutes on high. Pour batter into pans. Bake 25-35 minutes. Cool 15 minutes. Remove from pans and cool completely.

In large bowl, whip cream until soft peak forms. Add powdered sugar. Beat until stiff.

In medium bowl, mix 1 cup raspberries and 1/2 cup raspberry preserves. Fold in 2 cups of whipped cream.

In small saucepan, heat 3 tablespoons preserves until softened. Let cool. Split each layer into 2. Alternate cake layers with cream mixture. Spread top and sides with remaining whipped cream. Arrange raspberries on top of cake. Pour melted preserves over them. Refrigerate.