Dark, rich chocolate and raspberry goodness is just a bite away. This gluten-free recipe is made with our Chocolate Cake Mix. It's topped with whipped cream and raspberry sauce, light and not overly sweet, yet a delightful treat!Â
Makes 12Â servingsÂ
IngredientsÂ
For the Chocolate Cake
- 1bag of MinusG's The Best Ever! Chocolate Cake MixÂ
- 1 eggÂ
- 1 tsp GF Vanilla (we use McCormick's)Â
- 1/4 cup OilÂ
- 1/2 cup Milk or Milk SubstituteÂ
- 1/2 cup Hot Water or Hot CoffeeÂ
The Raspberry SauceÂ
- 2 (6 oz) containers of RaspberriesÂ
- 2 Tbs SugarÂ
- or warm seedless raspberry jamÂ
The Whipped Topping
- 1 pint Heavy Whipping Cream (can use Cool Whip)
- 2 tsp Powdered Sugar
Directions
MIX: Mix the cake according to the package directions. Pour batter onto a greased 10X15 jellyroll pan.Â
BAKE:Â Bake18 minutes at 350 degrees. Remove from oven and cool completely.
MAKE RASPBERRY SAUCE: While the cake is cooling, make the raspberry sauce or warm raspberry jam to a sauce consistency. Combine 1 container of berries and sugar in a medium sauce pan and cook over low heat for 1-2 minutes. Mash the berries in the pan and continue cooking for 5-8 more minutes - mixture should be slightly thickened. Remove from heat and cool completely.
WHIP CREAM TOPPING:Â Pour heavy whipping cream into a mixing bowl and beat to soft peaks. Mix in the powered sugar.
ASSEMBLY: Cut cake into squares to fit glass bowls and place a layer on the bottom. Spoon a dollop of whipped cream followed with a light layer of raspberry sauce. Repeat layers again finishing with fresh berries. Refrigerate until ready to serve. Perfect for assembling a day ahead.Â
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