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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from the December 2009 issue of First Magazine. They look beautiful! Total time does not include time to chill. Ingredients:
1 (18 1/4 ounce) box chocolate cake mix |
2 (3 ounce) boxes raspberry jell-o gelatin |
12 ounces cream cheese, room temp |
1 (12 ounce) frozen whipped topping, thawed and divided |
1/4 cup frozen raspberries |
1/4 cup granulated sugar |
Directions:
1. Heat oven to 350 degrees. Prepare cake mix according to package directions. Divide batter into 2 greased and floured 11x15 jelly roll pans, spreading with spatula to cover pans evenly.
2. Bake 15 minutes or until toothpick inserted in center of cakes comes out clean.
3. Let cool completely. In bowl, combine gelatin mix and 1 2/3 cups boiling water 2 minute or until gelatin is completely disolved. In food processor, puree cream cheese 1minute, scrape down sides of bowl. Stir in gelatin and puree 1 minute Transfer gelatin-cream cheese mixture to large bowl. Using rubber spatula, gently fold in 4 cups whipped topping.
4. Divide mixture evenly between cakes. Chill 15 minute Stack cakes and add whipped topping (place one filling-topped cake layer on second filling topped cake layer. Spread remaining whipped topping evenly on top of the cake.
5. Cut into squares. Roll frozen raspberries in sugar; place on squares. Garnish with chocolate curls if desired.
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