Precious Art By Precious People

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

Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9 inch heart shaped or round baking pans.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 inch of bottom. Brush jelly over top and sides of cakes.

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.

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 berries. Refrigerate 2 hours before cutting.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com