Chocolate Raspberry Layer Cake Recipe

  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup semisweet chocolate chips
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 1/3 cup raspberry jam or preserves
  1. Bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  2. In a 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.