Chocolate Fudge Raspberry Cake

• 1 cup cocoa powder
• 2 cups sugar
• 2 3/4 sticks butter
• 1/2 cup red raspberry jam
• 4 large eggs
• 1 cup all purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 6 oz semi sweet chocolate morsels
• 1 6 oz container frozen strawberries
• 1/2 stick butter

1. Preheat oven to 350. Grease and flour a 9" spring form pan.
2. Combine cocoa powder and sugar together in a large bowl.
3. Melt butter and jam in a saucepan over low heat. Pour over sugar and cocoa, stir well.
4. Allow to cool a few minutes.
5. Add 1 egg at a time to cocoa and sugar mixture and stir until blended.
6. Add flour, vanilla and salt and blend until just combined.
7. Pour batter into prepared pan.
8. Bake at 350 for 15 minutes. Reduce heat to 325 and continue baking for another 60 minutes or until toothpick inserted in the center comes out with moist crumbs. Cool in pan for 1 hour.
9. While cake cools, melt butter and chocolate morsels in small sauce pan, add raspberries and use to frost the cake when cool.

cocoa powder, sugar, butter, red raspberry, eggs, flour, vanilla, salt, semi sweet chocolate morsels, frozen strawberries, butter

Taken from www.epicurious.com/recipes/member/views/chocolate-fudge-raspberry-cake-50029963 (may not work)