Chocolate raspberry glaze
6 1/3 cups plus 1/4 cup raspberry jam
1 1/2 cups chocolate chips
1 tablespoon water
In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with
chocolate chips and mix thoroughly.
In another small saucepan mix 6 1/4 cups jam with water and warm over a low flame until the spread liquefies.
Brush the water-fruit mixture over the top of cooled cake.
Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.