In a large mixing bowl, add eggs, milk, butter, raspberry extract and mix until combined.
Add chocolate pudding and mix until smooth.
Add cake mix and mix until just combined.
Pour batter in two greased and floured round cake pans (Dimensions: 8×2).
Bake at 350 degrees F for 40 minutes or until an inserted toothpick in the center comes out clean.
Remove from oven and let the cakes cool completely.
While the cakes and baking and cooling, prepare the raspberry pie filling and ganache frosting and let them cool and thicken. Try not to crush the raspberries too much when making the pie filling.
To assemble, trim the domes of the cake (if necessary) to make them flat.
Place one cake on cake stand.
Use a spatula to spread a thin layer of frosting on top.
Then, spread a thin layer of raspberry pie filling.
Place the other cake on top of the filling.
Spread frosting all over the cake and create a rustic pattern, using the back of a spoon.
Top off the cake with more raspberry pie filling. You don't have to use the whole 2 cups. Enjoy!