Ingredients:
Instructions:
Grease and flour three 8x1.5 cake pans, and set aside. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and set aside. In a mixing bowl, beat together the cream cheese, butter or margarine, and vanilla with an electric mixer on medium speed until fluffy. Add the melted chocolate, and beat until well blended. Alternately beat in the 8 cups powdered sugar and 1/3 cup of milk. Transfer 3 1/2 cups of the mixture to another large mixing bowl to use for part of the cake batter and set aside. You should have 2 cups of the mixture remaining, which will be used for the frosting. To this mixture, beat in enough of the additional 1 to 2 cups of sifted powdered sugar to make it a spreading consistency. Cover frosting and refrigerate until needed.
Add the eggs to the 3 1/2 cups cream cheese mixture and beat for 1 minute at medium speed. Add the flour mixture and 1 cup milk alternately to the egg mixture, beating at low speed after each addition just until combined. Pour the batter into the prepared pans. Bake in a 350° for 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans or until it tests clean with a toothpick. Cool in pans for 10 minutes. Remove and cool on wire racks. Remove the frosting from the refrigerator about 30 minutes before frosting the cake. Place on cake layer on the serving plate and spread with half the preserves. top with the second layer and spread the remaining preserves. Top with the third cake layer. Spread the top and sides with frosting. Garnish with fresh raspberries.