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!
Makes 12 servings
For the Chocolate Cake
- 1bag of MinusG's The Best Ever! Chocolate Cake Mix
- 1 egg
- 1 tsp GF Vanilla (we use McCormick's)
- 1/4 cup Oil
- 1/2 cup Milk or Milk Substitute
- 1/2 cup Hot Water or Hot Coffee
The Raspberry Sauce
- 2 (6 oz) containers of Raspberries
- 2 Tbs Sugar
- or warm seedless raspberry jam
The Whipped Topping
- 1 pint Heavy Whipping Cream (can use Cool Whip)
- 2 tsp Powdered Sugar
MIX: Mix the cake according to the package directions. Pour batter onto a greased 10X15 jellyroll pan.
BAKE: 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: 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.