Chocolate Raspberry Layer Cake
A rich and indulgent chocolate raspberry layer cake featuring moist yellow cake layered with raspberry jam and topped with creamy chocolate whipped topping, perfect for special occasions.
Ingredients
Instructions
- Bake the cake according to package directions in a greased and floured 9 x 13-inch baking pan.
- Allow the cake to cool completely.
- Spread raspberry jam evenly over the cooled cake.
- In a microwave or double boiler, melt the semi-sweet chocolate chips.
- Stir in milk and almond extract into the melted chocolate.
- Fold in the thawed whipped topping into the chocolate mixture.
- Frost the cake with the chocolate topping.
- Store the cake in the refrigerator.
Nutrition & Diet Analysis (per serving)
412
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).