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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.)

Step 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.

Step 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

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