Chocolate Raspberry Layer Cake Recipe
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
- 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
- 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.
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