Chocolate Raspberry Layer Cake Recipe

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Ingredients:

Serving

1 package yellow cake mix (regular size)
1 cup (6 oz) semisweet chocolate chips
2 tbsp milk
1/2 to 1 tsp almond extract
1 carton (8 oz) 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	313.57 Kcal (1313 kJ)
Calories from fat	44.94 Kcal
		% Daily Value*
Total Fat	4.99g	8%
Cholesterol	0.08mg	0%
Sodium	397.72mg	17%
Potassium	48.55mg	1%
Total Carbs	64.61g	22%
Sugars	5.1g	20%
Dietary Fiber	1.03g	4%
Protein	3.39g	7%
Iron	0.9mg	5%
Calcium	106.2mg	11%

Amount Per 100 g
Calories	372.7 Kcal (1560 kJ)
Calories from fat	53.41 Kcal
		% Daily Value*
Total Fat	5.93g	8%
Cholesterol	0.09mg	0%
Sodium	472.71mg	17%
Potassium	57.71mg	1%
Total Carbs	76.8g	22%
Sugars	6.06g	20%
Dietary Fiber	1.22g	4%
Protein	4.03g	7%
Iron	1mg	5%
Calcium	126.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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