Chocolate Raspberry Layer Cake

6 ingredients
8 steps

Ingredients

  • 1 (18 1/4 oz.) pkg. yellow cake mix
  • 1 c. (6 oz.) semi-sweet chocolate chips
  • 2 Tbsp. milk
  • 1/2 to 1 tsp. almond extract
  • 1 (8 oz.) carton frozen whipped topping, thawed
  • 1/3 c. raspberry jam or preserves

Directions

  1. 1
    Bake cake according to package directions, using a 9 x 13 x 2-inch greased and floured baking pan.
  2. 2
    Cool completely.
  3. 3
    Spread cake with raspberry jam.
  4. 4
    In a microwave or double boiler, melt chocolate chips; stir in milk and extract.
  5. 5
    Fold in whipped topping.
  6. 6
    Frost cake with chocolate topping.
  7. 7
    Store in the refrigerator.
  8. 8
    Yield: 8 to 10 servings.

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