Chocolate Raspberry Ganache Cake

with

Buttercream Frosting & Chocolate Ganache

18.25-oz. dark chocolate cake mix
15-oz. All Fruit Raspberry Jelly (unsweetened)
Confectioners sugar for top of cake, sifted on
Small handful of fresh red raspberries for decoration

Buttercream Frosting
3 1/2 cups confectioners sugar
1/2 cup butter, softened
1/4 cup Crisco vegetable shortening
4 to 6 tablespoons milk
1 1/2 teaspoons vanilla extract
dash salt

Chocolate Ganache
1/2 cup heavy cream
1 tablespoon butter
1 tablespoon white granulated sugar
1 cup semi-sweet chocolate chips

Prepare chocolate cake mix according to box directions for two 8-inch rounds.  Turn out on wire racks to cool 10 minutes after removing cake from oven.  When cake is cool, use a long sharp knife to cut each cake in half horizontally.  Put all fruit jelly in a small bowl and stir with a spoon to make the jelly smooth.  Spread 5-oz. of fruit jelly on each of three tops, layering them on a serving platter.  Place cake in the refrigerator while you make the frosting.  Buttercream Frosting:  In a medium-size bowl, mix with an electric mixer the confectioners sugar, butter, Crisco, milk, vanilla, and salt until creamy.  Frost top and sides of cake.  Refrigerate cake while you prepare the ganache.  Ganache:  Bring to boil in a small saucepan over medium heat:  heavy cream, butter, and white granulated sugar.  Stir in 1 cup semi-sweet chocolate chips until smooth.  Pour and spread ganache on top of cake, letting it run down the side. Refrigerate.  Just before serving, sift confectioners sugar on the top of the cake, pile raspberries in the middle and sift on a little confectioners sugar.  Keep refrigerated.