Photo: Oxmoor House
Yield
16 servings (serving size: 1 slice)

Nothing brings out rich chocolate flavor like a hint of fruity raspberry flavor. This cake calls for a few store-bought shortcuts, meaning you'll have a frosted layer cake in no time.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Prepare cake mix according to package directions, substituting coffee for water.

Step 3

Pour batter into 2 (8-inch) round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack.

Step 4

Remove cakes from pans. Poke several holes in each cake layer with a wooden pick. Brush warm cake layers with melted raspberry spread. Let cool completely on wire racks.

Step 5

Combine cocoa mix and whipped topping mix in a large bowl. Add milk and vanilla; beat with a mixer at low speed until blended. Beat at high speed for 4 minutes or until soft peaks form.

Step 6

Place 1 cake layer on a serving plate; top with half of frosting. Top first layer with second cake layer; spread remaining frosting on sides and top of cake. Chill frosted cake until ready to serve.

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