Chocolate Raspberry Layer Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 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.
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