Lightly coat a 9-inch cake pan with canola oil. Pipe chocolate mousse around the edge of the cake to form a barrier for the raspberry jam. Top the raspberry jam with a layer of chocolate mousse over the jam.
Round baking pans coated with cooking spray.
Pour batter evenly between the prepared pans. Directions In a large bowl beat the sugar water buttermilk eggs applesauce oil and vanilla until well blended. Combine cake mix pudding mix egg whites water and oil in a large mixing bowl. Cover entire cake with frosting.
