Cake:
Place 20 fl oz (2½ cups) water in mixer bowl. Add total amount of Krusteaz Devil's Food Cake Mix.

Using a paddle, mix on medium speed 3 minutes. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle thoroughly. Continue to mix on low speed 2 minutes. Scale batter into prepared 24 x 16 x 1-inch pan.

For standard oven, bake at 350° F 25-30 minutes; for convection oven, bake at 300° F 20-25 minutes.

Topping:
In saucepan, over low heat, melt preserves, butter or margarine, evaporated milk and chocolate chips. Remove from heat and stir until smooth. Let cool 5 minutes.

Gently spread raspberry mixture over prepared cake. Allow to cool and set completely before cutting.

Garnish with whipped topping, chocolate shavings and fresh raspberries, if desired.

NUTRITIONAL ANALYSIS (per 1, 2-inch bar)*

Calories 150, Total Fat 5g, Sat. Fat 3g, Cholesterol <5mg, Sodium 220mg, Total Carb. 25g, Dietary Fiber <1g, Protein 2g

*Values do not include garnishes or optional ingredients.