ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Raspberry Layer Cake

Yield 8 servings (serving size: 1 slice)
Prep: 12 minutes; Cook: 15 minutes; Cool: 5 minutes. Place the remaining half of the cake mix in a heavy duty zip-top plastic bag, and store it in the pantry for up to 3 months. Clip the directions from the back of the box, and attach to the bag. You can make this recipe again, or you can make a half dozen cupcakes from the remaining mix. If you're making 6 cupcakes, just halve the ingredients called for on the package.

Ingredients

  • 1 3/4 cups chocolate fudge cake mix (about half of an 18.25-ounce package such as Betty Crocker)
  • 1 large egg
  • 1 large egg white
  • 2/3 cup 1% low-fat milk
  • 1 1/2 tablespoons vegetable oil
  • Cooking spray
  • 3/4 cup low-sugar raspberry spread, divided
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed
  • 1/2 teaspoon unsweetened cocoa

Nutrition Information

  • calories 249
  • caloriesfromfat 36 %
  • fat 10 g
  • satfat 3.1 g
  • monofat 3.9 g
  • polyfat 2.5 g
  • protein 3.8 g
  • carbohydrate 36.8 g
  • fiber 0.8 g
  • cholesterol 27 mg
  • iron 2.9 mg
  • sodium 296 mg
  • calcium 122 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a large bowl; beat with a mixer at low speed 30 seconds or until moistened. Scrape sides of bowl with a rubber spatula; increase to medium speed, and beat 1 minute or until well blended. Pour batter evenly into 2 (8-inch) square cake pans coated with cooking spray. (Layers will be thin.)

  3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans; cool completely on wire rack.

  4. Place one layer on a plate; top with 1/2 cup raspberry spread. Top with second cake layer. Cut cake in half, forming two rectangles. Spread remaining 1/4 cup raspberry spread over top of one rectangle. Place the other rectangle on top of spread to form 4 layers of cake with raspberry spread between the layers. Spread whipped topping over top and sides of cake, and sift cocoa lightly over cake. Slice cake crosswise into 8 slices.

Cooking Light Superfast Suppers