Happy Valentines Day!

We had friends over Saturday night for dessert, so there was my incentive to make something creative!  From a Betty Crocker Cookbook:

Raspberry-Fudge Fantasy Torte

1 pkg. Betty Crocker SuperMoist chocolate fudge cake mix

1 1/3 c water

1/2 c butter or marg., softened

3 eggs

2/3 c miniature semisweet chocolate chips

3 c whipping(heavy)cream

1/3 c powdered sugar

1 1/2 c fresh raspberries

1/3 c seedless raspberry preserves

1 1/2 c miniature semisweet chocolate chips

Heat oven to 350. Grease bottoms and sides of 2 round pans. (I used heart shape pans!)with shortening; lightly flour.  Beat cake mix, water, butter and eggs in lg. bowl w/electric mixer on low speed 1 min., scrapping bowl constantly.  Stir in 2/3 c choc. chips; our into pans.  Bake 8" rounds 35-40 min.; 9" rounds 3-35 min. or until toothpick inserted in center comes out clean.  Cool 15 min. Run knife around side of pans to loosen cakes; remove from pans to wire rack.  Cool completely, about 1 hr.  Beat whipping cream and powdered sugar in chilled lg. bowl w/electric mixer on high speed until soft peaks form.  Gently stir together 1c of the raspberries and the preserves in med. bowl; fold in 1 1/2c of the whipped cream.   Cut each cake layer horizontally to make 2 layers.  Place 1 layer, cut side up, on serving plate, spread w/about 3/4c raspberry-cream mixture.  Repeat w/second and third layers.  Top w/remaining layer.  Frost side and top of cake w/remaining whipped cream.  Arrange remaining 1/2 c raspberries over top of cake.  Press 11/2 c choc. chips into side of cake.  Store loosely covered in refrigerator.   Decadent!