Directions:
- Preheat oven to 375°.
- Prepare cake mix according to package directions, substituting coffee for water.
- Pour batter into 2 (8-inch) round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack.
- Remove cakes from pans. Poke several holes in each cake layer with a wooden pick. Brush warm cake layers with melted raspberry spread. Let cool completely on wire racks.
- Combine cocoa mix and whipped topping mix in a large bowl. Add milk and vanilla; beat with a mixer at low speed until blended. Beat at high speed for 4 minutes or until soft peaks form.
- Place 1 cake layer on a serving plate; top with half of frosting. Top first layer with second cake layer; spread remaining frosting on sides and top of cake. Chill frosted cake until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.66 Kcal (141 kJ) | ||
| Calories from fat | 2.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Cholesterol | 1.56mg | 1% | |
| Sodium | 35.01mg | 1% | |
| Potassium | 76.82mg | 2% | |
| Total Carbs | 6.17g | 2% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 198.34 Kcal (830 kJ) | ||
| Calories from fat | 12.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 0% | |
|---|---|---|---|
| Cholesterol | 9.19mg | 1% | |
| Sodium | 206.32mg | 1% | |
| Potassium | 452.72mg | 2% | |
| Total Carbs | 36.36g | 2% | |
| Sugars | 33.33g | 23% | |
| Dietary Fiber | 0.73g | 0% | |
| Protein | 9.83g | 3% | |
| Vitamin C | 29.1mg | 8% | |
| Vitamin A | 0.6mg | 4% | |
| Iron | 0.5mg | 0% | |
| Calcium | 145.2mg | 2% | |
* 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.
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