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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Nothing brings out rich chocolate flavor like a hint of fruity raspberry flavor. This cake calls for a few store-bought shortcuts, meaning you'll have a frosted layer cake in no time. Ingredients:
2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as sweet 'n low) |
1 1/2 cups strongly brewed chocolate-almond flavored coffee |
1/4 cup raspberry spreadable fruit, melted |
2 (0.53-ounce) packages sugar-free instant cocoa mix |
1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as dream whip) |
1/2 cup fat-free cold milk |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375°.
2. Prepare cake mix according to package directions, substituting coffee for water.
3. 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.
4. 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.
5. 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.
6. 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.
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