Chocolate Raspberry Layer Cake
This recipe pulls together some of my favorite flavors. It's delicious, practically foolproof and looks beautiful. Impress dinner guests with this pretty cake.—Robert Ulis, Alexandria, Virginia8-10 ServingsPrep: 15 min. Bake: 35 min. + cooling
Ingredients
- 1 package yellow cake mix (regular size)
- 1 cup (6 ounces) semisweet chocolate chips
- 2 tablespoons milk
- 1/2 to 1 teaspoon almond extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/3 cup raspberry jam or preserves
Directions
- Bake cake according to package directions, using two greased and
- floured 9-in. round baking pans. Cool for 10 minutes; remove from
- pans to wire racks to cool completely.
- In a microwave or double boiler, melt chocolate chips; stir in milk
- and extract. Fold in whipped topping. Place one cake layer on a
- serving plate. Spread with raspberry jam. Top with second cake
- layer. Frost top and sides with chocolate topping. Store in the
- refrigerator. Yield: 8-10 servings.