HEAVENLY CHOCOLATE TORTE
7 oz. white chocolate
Â½ c. butter
1 pkg. (17.53 oz.) French vanilla cake mix
1 c. milk
3 large eggs
2 t. vanilla extract
Â¾ c. seedless raspberry jam, divided
Â½ c. apricot preserves, divided
Heat oven to 350* F. Melt chocolate and butter. Beat cake mix, milk, eggs, extract and chocolate mixture. Divide among 3 9-inch pans (greased and floured). Bake 30 minutes. Cool 5 minutes on racks; remove from pans. Halve cakes horizontally. Place Â¼ c. raspberry between first two layers; apricot between next 2 layers; repeat. Frost. Garnish as desired.
HEAVENLY TORTE 216 WAYS
Replace French vanilla cake mix with: Orange supreme, yellow, white, red velvet, spice or devil?s food.
Replace preserves with: Chocolate-hazelnut spread, frozen whipped toping, marshmallow crÃ¨me, orange marmalade, strawberry preserves or pineapple preserves.
Replace chocolate frosting with: Classic vanilla, butter cream, cream cheese, lemon supreme, caramel or milk chocolate.