Method

1. For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl. Add total amount of Krusteaz Professional Devil’s Food Cake Mix.
2. Using a paddle, mix on medium speed 3 minutes.
3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.
4. Continue to mix on low speed 2 minutes.
5. Scale batter into prepared full sheet pan. (For increased volume, use prepared cake frame.)
6. For convection oven, bake at 300°F 20-25 minutes; for standard oven, bake at 350°F 25-30 minutes
7. For topping, melt preserves, butter, heavy cream and chocolate chips in saucepan, over low heat. Remove from heat and stir until smooth. Let cool 5 minutes.
8. Gently spread raspberry topping over prepared cake. Allow to cool and set completely before cutting.
9. Garnish with whipped cream, chocolate shavings and fresh raspberries, if desired.