Chocolate Raspberry Cake
chocolate-raspberry-cakeWhat You'll Need:
1 package Chocolate Cake Mix
1-1/2 cups warm water 9 tablespoons (1/2 package) Raspberry Mousse Mix
1-1/2 cups red raspberries, chopped
2 cups cold 2% low-fat milk
whole raspberries (optional)

Yields: One 4-layer cake or 20 slices

  1. Preheat conventional oven to 350°F or convection oven to 275°F (low fan).

  2. In a stand mixer, combine Chocolate Cake Mix and warm water. Mix on low speed for 30 seconds until all ingredients are blended. Continue mixing on medium speed for 2 minutes. Divide batter into 2 prepared 8" round pans.

  3. Bake 20-23 minutes in a conventional oven or 19-21 minutes in a convection oven (or until done).

  4. When cooled, split each cake in half evenly, yielding 2 layers per round.

  5. In a mixing bowl, add cold low-fat milk to 9 tablespoons (1/2 package) Raspberry Mousse Mix. Stir with a whisk until incorporated. Add this mixture to a stand mixer and whip for 6-7 minutes. With a spatula, gently fold 1-½ cups chopped raspberries into the Raspberry Mousse.

  6. Frost the cake immediately. Garnish with fresh whole raspberries, if desired.

  7. Chill cake until serving time.

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