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.
Prep:
20 mins
Chill Time:
3 hrs
Cook:
20 mins
Total:
3 hrs 40 mins
Ingredients
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
Instructions
For cake:
- Preheat oven according to cake mix directions.
- Pour cake batter evenly in thin layers of three 8-inch pans.
For filling:
- For filling, place raspberries, 1 tbsp. granulated sugar and lemon juice in blender.
- Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar.
- Gently whisk in whipped topping.
- Spread mixture on two of the cake tops.
- Layer.
For topping:
- For jello topping, prepare jello according to package directions.
- As soon as gelatin thickens, mix in raspberries.
- Return jello inside fridge for at least 3 hours.
- Once gelatin is ready, spread jello on cake and serve.
Nutrition
- Sugar: 86g
- :
- Calcium: 32mg
- Calories: 546kcal
- Carbohydrates: 100g
- Cholesterol: 16mg
- Fat: 9g
- Fiber: 6g
- Iron: 1mg
- Potassium: 97mg
- Protein: 6g
- Saturated Fat: 11g
- Sodium: 685mg
- Vitamin A: 332IU
- Vitamin C: 12mg
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