Adapted from a recipe created by Anne Byrn (http://www.cakemixdoctor.com) -- this recipe has a reduced fat content from the original.

• Pam for greasing the pans
• Cake flour for dusting the pans
• 1 package (10 ounces) frozen raspberries packed with sugar, thawed *
• 1 package (18.25 ounces) devil's food cake mix with pudding
• 1 cup non-fat sour cream
• 1/2 cup sunflower or canola oil
• 6 whites from large eggs
• Chocolate Ganache (see recipe below)
• 1 tablespoon Chambord (raspberry liqueur; optional)
• 1/2 cup fresh raspberries, for garnish (optional)
  * if you can't find this type of frozen raspberry product, use 10 ounces of loose frozen raspberries, adding some water and sugar to make a light syrup.

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray three 9" round cake pans with Pam, then dust with cake flour. Shake out the excess flour. Set the pans aside.

2. Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake (or leave them for some crunch). Place the cake mix, raspberries and syrup, sour cream, oil, and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.

3. Bake the layers until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. If your oven heats unevently, rotate the pans to equalize their heating after 13 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. While the cake cools, prepare the Chocolate Ganache (see below)

5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.

6. Decorate the top with the fresh raspberries, if desired.

Place this cake, uncovered in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week.

Chocolate Ganache

Makes 1-3/4 cups, enough to thinly frost a two- or three-layer cake.

• 3/4 cup heavy (whipping) cream
• 8 ounces semisweet chocolate, coarsely chopped (a good quality semi-sweet chocolate chip can be used here)
• 1 tablespoon Chambord or other liqueur of your choice (optional)

1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate or semisweet chocolate chips in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur, if desired.

2. Let the mixture stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.

Submitted by Dave Barnett.