1 box of chocolate sponge cake
1 package of fresh raspberries, halved
1 jar of seedless raspberry jam
1 package of milk chocolate frosting
Make batter according to directions on box. Bake cake in 2 8-inch circular pans. Let cool.
Spread jam on the top of one cake. Press the second cake on top. You can even split each layer in half and have a 4 layered cake, using different fillings.
Frost cake using a knife or thin plastic spatula. Decorate cake with raspberries, making a border or creating letters and/or numbers on top.
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