Sweetheart Fudge Cake

• 1 package chocolate fudge cake mix (regular size)
• 1 teaspoon vanilla extract
• 1/4 cup currant jelly, warmed
• 3/4 cup heavy whipping cream
• 3 ounces semisweet chocolate, chopped
• 1 can (16 ounces) vanilla frosting
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 pints fresh raspberries

1. Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9-in. heart-shaped or round baking pans.
2. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes.
4. In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.
5. In a large bowl, beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with raspberries. Refrigerate for 2 hours before cutting.

chocolate fudge cake, vanilla, currant jelly, heavy whipping cream, semisweet chocolate, vanilla frosting, frozen whipped topping, fresh raspberries

Taken from www.tasteofhome.com/recipes/sweetheart-fudge-cake/ (may not work)