Shelly's Recipe

CHOCOLATE RASPBERRY LAYER CAKE - Easy

Category: Cakes from Cake Mixes

1 package (18-1/4 ounces) yellow cake mix
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons milk
1/2 to 1 teaspoon almond extract
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup raspberry jam or preserves

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.

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.