280 Calories Per Serving

Ingredients (16 Servings):

  • 9 tsp light corn syrup
  • 1/4 cups no sugar added seedless raspberry spread
  • 6 tsp cornstarch
  • 3/4 cups water
  • 1/4 cups sugar
  • 2-1/2 cups unsweetened frozen raspberries, thawed
  • 2/3 cups semisweet chocolate chips
  • 1/3 cups oil
  • 1-1/3 cups water
  • 3.0 egg
  • 1.0 package white cake mix
  • 6 tsp unsalted butter


Cooking Directions:

  • Preheat oven to 350°.
  • Spray 2 9 inches round cake pans with cooking spray and set aside.
  • Combine first 4 ingredients in a bowl and mix thoroughly.
  • Reserve 2-1/2 cups batter.
  • Pour remaining batter into a prepared cake pan.
  • Melt 3 Tbs. chocolate chips and stir into reserved batter.
  • Pour chocolate batter into other cake pan.
  • Bake 25 minutes or until a tester comes out clean when inserted in center.
  • Cool cake in pans 10 minutes on wire racks, then remove from pans.
  • Cool completely on wire racks.
  • Combine raspberries, sugar and 1/2 cup water in a saucepan over medium heat.
  • Cook 5 minutes, stirring occasionally.
  • Combine 1/4 cup water and cornstarch in a jar with a tight-fitting lid.
  • Shake vigorously and add to raspberry mixture.
  • Bring to a boil and cook 1 minute, stirring constantly with a wire whisk.
  • Remove from heat and stir in raspberry spread. Let cool to room temperature.
  • Cut each cake layer in half horizontally using a serrated knife.
  • Place 1 chocolate layer, cut side up, on a serving plate.
  • Spread with 2/3 cup raspberry mixture and top with 1 white cake layer.
  • Repeat procedure with remaining cake layers and raspberry mixture, ending with a white cake layer.
  • Combine remaining chocolate, 1 Tbs. water, corn syrup and butter in the top of a double boiler.
  • Cook mixture over simmering water until chocolate melts, stirring occasionally
  • Chill 15 minutes or until chocolate is spreadable.
  • Spread glaze over top and sides of cake. >16 pans 

This Recipe is Considered:

Per Serving:
Calories: 280
Fat: 12 g
Calories from Fat: 38.6 %
Protein: 3 g
Cholesterol: 38.9 mg
Dietary fiber: 2.2 g

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