Chocolate Raspberry Layer Cake
List of Ingredients
1 package (18 1/4 ounces) yellow cake mix
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons milk
1/2 to 1 teaspoon almond extract
1 carton (8ounces) frozen whipped topping, thawed
1/3 cup raspberry jam or preserves
Recipe
Bake cake according to package directions, using two greased and floured 9-inch round baking pans. Cool for 10 minutes; remoe from pans to wire racks to cool completely. In microwave or double boiler, melt chocolate chips; stir in milk and extract. Fold in whipped topping. Place one cake layer on a serving plate. Spread with raspberry jam. Top with second cake layer. Frost top and sides with chocolate topping. Store in the refrigerator. Yield 8 to 10 servings.
TOH 1/99
|
|
member logon
