Raspberry filling in a chocolate cake

[Anonymous]

Curious if anyone has an easy but good method for a raspberry filling between layers of a chocolate cake -- I read that you can use seedless jam straight, and I also read that you can combine a jar of that with a box of raspberry gelatin mix and that's very good.

Would love someone's first-hand experience! thanks.

[Anonymous]

I've done seedless raspberry jam with a yellow cake/vanilla frosting and it worked great. I've also boiled down frozen raspberries w/ sugar and then strained out the seeds and it wasn't much better than the jam...not worth the trouble. I wouldn't add raspberry jello...that would just taste artificial.

[Anonymous]

i've done jam and i've done the strained juices of frozen raspberries mixed with regular homemade frosting. i prefer the latter... i don't boil the strained juices. and it's really tart and strong so you don't need much, but it tastes more true to fresh raspberries that way.

with jam, you could just use regular jam, or you could mix the jam with vanilla frosting, or you could put a layer of jam then a layer of frosting. it's not bad. it's just not my favorite.

[Anonymous]

A high-quality seedless raspberry jam. Mmmmm.