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Triple-Layer Chocolate Cake with Cream Cheese Frosting and Raspberries
Triple-Layer Chocolate Cake with Cream Cheese Frosting and Raspberries

Triple-Layer Chocolate Cake with Cream Cheese Frosting and Raspberries

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Cook Minutes 1 Hr 25 Min
Prep : 20 Min Cook: 1 Hr 5 Min
Chocolate lovers, this is a red alert! This recipe for three layers of moist chocolate cake, smothered with cream cheese frosting and fresh raspberries should grab everyone's attention. The best part? You start with a chocolate cake mix and add chocolate pudding mix for the most deliciously moist and easiest ever chocolate cake. Top it all off with our cream cheese frosting mixed with Cool Whip and fresh raspberries for a wow factor your guests will not soon forget. Impress friends and family alike with this luscious chocolate cake recipe at your next get-together.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
2-1/2 cups thawed Cool Whip Whipped Topping
1/2 cup Philadelphia Cream Cheese Whipped Frosting
1/4 cup Kraft Pure Raspberry Jam
2 Tbsp. orange juice
2 cups fresh raspberries
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Line 3 (9-inch) round pans with parchment; spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
Step 3
Bake 22 to 25 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Step 4
Stir Cool Whip and frosting until blended; set aside. Microwave jam and orange juice in microwaveable bowl on MEDIUM 30 sec., stir until blended.
Step 5
Spread 1/3 of the Cool Whip mixture onto 1 cake layer on plate; top with half the raspberry mixture. Repeat. Cover with remaining cake layer; spread with remaining Cool Whip mixture. Top with raspberries.
Kraft Kitchen Tips!
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Special Extra
Top with red sprinkles before serving.
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Substitute
Substitute fresh blueberries or pitted fresh dark sweet cherries for the raspberries.
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Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 4 g
20 %
Cholesterol 40 mg
Sodium 320 mg
13 %
Carbohydrate 37 g
Fibre 2 g
Sugars 23 g
Protein 3 g
Vitamin A
2 %
Vitamin C
8 %
Calcium
6 %
Iron
8 %
Servings
16 servings, 1/16 recipe (104 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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