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Raspberry-Mocha Cake

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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  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.

  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.

  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.

  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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