I love chocolate and raspberry! This is a great recipe to make for a family get together, especially when it is chocolate with a raspberry filling. YUM! As I’ve mentioned in my cake balls blog, I love cake. When I saw a can of raspberry filling sitting in my pantry, I thought what a great way to use in a cake. You can use any type of frosting for this recipe. I used vanilla frosting because I didn’t want to overpower the chocolate and raspberry flavors. If you also want a little extra raspberry flavor, then feel free to put some fresh raspberries around the cake. I look forward to reading your comments!
Things you will need:
1 box of chocolate cake mix (I used Duncan Hines)
16 oz. of vanilla frosting
12 oz. of raspberry cake and pastry filling
Fresh Raspberries (optional)
9×13 cake pans
Instructions:
- Bake cake as directed on box until toothpick comes out clean
- Pull out of oven and let it cool
- Take Wilton’s Spray-N-Seal and spray it on the top and side of the cake to help it from crumbling
- Next, place one layer on cake container and spread the raspberry filling over the top
- Put the next layer on top and frost the cake, so it’s fully covered
- Decorate with frosting or place the fresh raspberries around the top of the cake
- Enjoy!!!
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