Raspberry-Mocha Cake

Photo: Oxmoor House
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.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 133
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 28.1 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 47 mg
Calcium 0.0 mg

Ingredients

2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
1 1/2 cups strongly brewed chocolate-almond flavored coffee
1/4 cup raspberry spreadable fruit, melted
2 (0.53-ounce) packages sugar-free instant cocoa mix
1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as Dream Whip)
1/2 cup fat-free cold milk
1/2 teaspoon vanilla extract

Preparation

Preheat oven to 375°.

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

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.

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.

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.

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.

Note:

All-New Complete Step-by-Step Diabetic

March 2006