Chocolate Raspberry-Layered Cake

• 1 pkg. (2-layer size) devil's food cake mix
• 1 tub (8 oz.) PHILADELPHIA Milk Chocolate Cream Cheese Spread
• 3/4 cup whipping cream
• 1/2 cup raspberry jam
• 1 cup fresh raspberries

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.
2. Cool cakes in pans 10 min.
3. ; invert onto wire racks.
4. Gently remove pans; cool cakes completely.
5. Beat cream cheese spread and whipping cream in medium bowl with mixer 3 to 5 min.
6. or until doubled in volume.
7. Place 1 cake layer on plate; spread with jam.
8. Cover with remaining cake layer.
9. Frost with cream cheese mixture.
10. Garnish with raspberries just before serving.

cake mix, philadelphia milk, whipping cream, raspberry jam, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-layered-cake-138528.aspx (may not work)