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Chocolate Raspberry Layer Cake Recipe

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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, Virginia
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 8-10 servings

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

  1. 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.
  2. 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.
Originally published as Chocolate Raspberry Layer Cake in Taste of Home December/January 1999, p47

Reviews for Chocolate Raspberry Layer Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 2, 2010

"very quick and easy to make."

MY REVIEW
Reviewed May. 26, 2008

"The frosting tastes great, however it is extremely dry. I think there is an ingredient missing. I added 3 T milk and it turned out creamy enough to spread."

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