Jello Topping Chocolate Cake Filled With Raspberry Cream Recipe

You won’t believe how easy it is to put together this chocolate cake recipe with so many elaborate details. Simply follow the directions to create a wonderful dessert.

How To Make Jello Topping Chocolate Cake Filled With Raspberry Cream

A simple chocolate cake is layered with a sweet and creamy raspberry filling and an inrresistable raspberry topping.

Cake

  • 18.25 oz milk chocolate cake mix
  • 2 tbsp butter
  • 1 cup sugar

Filling

  • 2 cup fresh raspberries
  • ⅓ cup granulated sugar
  • ⅓ tsp lemon juice
  • 4 oz cream cheese
  • 1 cup whipped topping

Topping

  • 1 box raspberry gelatin
  • 1 cup raspberries (sliced)

For cake:

  1. Preheat oven according to cake mix directions.
  2. Pour cake batter evenly in thin layers of three 8-inch pans.

For filling:

  1. For filling, place raspberries, 1 tbsp. granulated sugar and lemon juice in blender.
  2. Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar.
  3. Gently whisk in whipped topping.
  4. Spread mixture on two of the cake tops.
  5. Layer.

For topping:

  1. For jello topping, prepare jello according to package directions.
  2. As soon as gelatin thickens, mix in raspberries.
  3. Return jello inside fridge for at least 3 hours.
  4. Once gelatin is ready, spread jello on cake and serve.

How To Make Jello Topping Chocolate Cake Filled With Raspberry Cream

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A simple chocolate cake is layered with a sweet and creamy raspberry filling and an inrresistable raspberry topping.

Preparation: 20 mins
Chill Time 3 hrs
Cooking: 20 mins
Total: 3 hrs 40 mins
Serves:

Ingredients

Cake

  • 18.25 oz milk chocolate cake mix
  • 2 tbsp butter
  • 1 cup sugar

Filling

  • 2 cup fresh raspberries
  • cup granulated sugar
  • tsp lemon juice
  • 4 oz cream cheese
  • 1 cup whipped topping

Topping

  • 1 box raspberry gelatin
  • 1 cup raspberries sliced

Instructions

For cake:

  1. Preheat oven according to cake mix directions.
  2. Pour cake batter evenly in thin layers of three 8-inch pans.

For filling:

  1. For filling, place raspberries, 1 tbsp. granulated sugar and lemon juice in blender.
  2. Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar.
  3. Gently whisk in whipped topping.
  4. Spread mixture on two of the cake tops.
  5. Layer.

For topping:

  1. For jello topping, prepare jello according to package directions.
  2. As soon as gelatin thickens, mix in raspberries.
  3. Return jello inside fridge for at least 3 hours.
  4. Once gelatin is ready, spread jello on cake and serve.

Nutrition

  • Calcium: 32mg
  • Calories: 546kcal
  • Carbohydrates: 100g
  • Cholesterol: 16mg
  • Fat: 9g
  • Fiber: 6g
  • Iron: 1mg
  • Potassium: 97mg
  • Protein: 6g
  • Saturated Fat: 11g
  • Sodium: 685mg
  • Sugar: 86g
  • Vitamin A: 332IU
  • Vitamin C: 12mg
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