Chocolate-Raspberry Layer Cake – a delicious recipe with chocolate fudge cake, egg, egg white, milk, vegetable oil, Cooking spray. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Combine first 5 ingredients in a large bowl; beat with a mixer at low speed 30 seconds or until moistened. Scrape sides of bowl with a rubber spatula; increase to medium speed, and beat 1 minute or until well blended. Pour batter evenly into 2 (8-inch) square cake pans coated with cooking spray. (Layers will be thin.)
3
Bake at 350u00b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans; cool completely on wire rack.
4
Place one layer on a plate; top with 1/2 cup raspberry spread. Top with second cake layer. Cut cake in half, forming two rectangles. Spread remaining 1/4 cup raspberry spread over top of one rectangle. Place the other rectangle on top of spread to form 4 layers of cake with raspberry spread between the layers. Spread whipped topping over top and sides of cake, and sift cocoa lightly over cake. Slice cake crosswise into 8 slices.
866
kcal
Calories
44
g
Fat
103
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 cups chocolate fudge cake mix (about half of an 18.25-ounce package such as Betty Crocker), 1 large egg, 1 large egg white, 2/3 cup 1% low-fat milk, and more.
Yes, Chocolate-Raspberry Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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