Categories: Cookies, Dessert

Ingredients

• 1 (18 1/4 ounce) package vanilla cake mix
• 1/2 cup sour cream
• 1/3 cup butter , melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 (12 ounce) jar seedless raspberry preserves , stirred to loosen

Directions

1. Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13 × 9 inch baking pan with cooking spray.

2. In a big bowl, add cake mix, sour cream, melted butter, vanilla extract, and eggs.

3. Blend 2 minutes with an electric mixer set on medium speed until well blended.

4. Reserve 1 cup batter; spread remaining batter into prepared pan.

5. Distribute raspberry preserves evenly over batter.

6. Drop remaining cake batter by tablespoonfuls over preserves.

7. Swirl batter and jam with tip of knife.

8. Bake 23-26 minutes or until pick comes out clean.

9. Transfer to wire rack and cool completely.

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