Raspberry-Mocha Cake
This recipe serves 16. If 99 cents per serving falls in your budget, Raspberry-Mocha Cake might be an excellent gluten free recipe to try. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 248 calories. From preparation to the plate, this recipe takes about 45 minutes. A mixture of milk, vanillan extract, whipped topping mix, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.