Ingredients:
Cake Mix:
2 cups granulated sugar
2 tsp clear vanilla
3 egg whites
1 cup milk
½ cup canola oil
2 cups All Purpose Flour
1 tsp salt
1 ½ tsp baking soda
2 tsp baking powder
5 disposable aluminum bread pans
Raspberry Sauce:
One frozen package of raspberries
¼ cup water
1 tsp plain gelatin
2 tbsp. sugar
Fine mesh strainer
Chocolate Glaze:
1 cup semi-sweet chocolate morsels
3 tbsp. butter
1 tbsp. white light corn syrup
¼ tsp vanilla extract

Directions:

Raspberry sauce:
In a sauce pan, add water and frozen raspberries. Allow to come to a boil. Reduce heat and mash down all the raspberries. Set aside to cool for 15 minutes. Take the mixture and place in a fine mesh strainer to strain into a mixing bowl. Discard the raspberries reserving only the juice. While the juice is still warm, add sugar and mix until dissolved. Then add the gelatin and mix until dissolved. Cover with plastic wrap and place in the refrigerator to set. This mixture will not be thin and will not set like gelatin.

Cake preparation:

Preheat oven to 375*F. In a large mixing bowl add sugar and milk. Incorporate well by whisking until sugar is dissolved. Add the remaining wet ingredients. Whisk together well. Then add all of the dry ingredients. Place one cup of the mixture into a greased and floured pan. Repeat this step four more times. Place the cakes in the oven and cook for about 20 minutes. Remove and set aside to cool.

Once cakes have cooled and the raspberry sauce has slightly thickened, you can assemble cake. The chocolate glaze is the last thing you want to do.

Place first layer of cake. Add tablespoon of the sauce over the top of the cake. Some will drizzle over the sides. This is what you want. Repeat the step above four more times. Drizzle any remaining sauce over the cake allowing the sauce to flow down the sides of the cake.

Chocolate Glaze:
Fill a medium sauce pan half way with water. Bring water to a boil. Using a heat safe mixing bowl, place the bowl over the top of the boiling water. Add chocolates and butter, allowing them to melt by constantly stirring. Once the chocolate has melted, add corn syrup and vanilla. Incorporate well. When the chocolate mixture is ready, drizzle over cake.

This cake is sweet and tart.