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:

1. Bake cake as directed on box until toothpick comes out clean
2. Pull out of oven and let it cool
3. Take Wilton’s Spray-N-Seal and spray it on the top and side of the cake to help it from crumbling 
4. Next, place one layer on cake container and spread the raspberry filling over the top
5. Put the next layer on top and frost the cake, so it’s fully covered
6. Decorate with frosting or place the fresh raspberries around the top of the cake
7. Enjoy!!!

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