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.

Recipe by Oxmoor House March 2006

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

133 calories; fat 2.5g; saturated fat 0.5g; protein 2.4g; carbohydrates 28.1g; fiber 0.7g; sodium 47mg.
Advertisement