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Raspberry-Mocha Cake Recipes
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Makes
16
Servings
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Recipe Name : Raspberry-Mocha Cake
Country : United States
Rating :
Category : Home > Pastries > Cake
Chef : Oxmoor House Healthy Eating Collection, Oxmoor House
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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
DIRECTION


Preheat oven to 375.

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.
SOURCE:

http://www.myrecipes.com/recipe/raspberry-mocha-cake-10000001733365/
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