Raspberry-Mocha Cake

Raspberry-Mocha Cake
Photo by Oxmoor House

Ingredients

  • 2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
  • 1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as Dream Whip)
  • ½ cup fat-free cold milk
  • 1 ½ cups strongly brewed chocolate-almond flavored coffee
  • 1 ½ cups strongly brewed chocolate-almond flavored coffee
  • ½ teaspoon vanilla extract
  • 1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as Dream Whip)
  • + 7 more ingredients
    • ½ teaspoon vanilla extract
    • 2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
    • ¼ cup raspberry spreadable fruit, melted
    • ¼ cup raspberry spreadable fruit, melted
    • 2 (0.53-ounce) packages sugar-free instant cocoa mix
    • ½ cup fat-free cold milk
    • 2 (0.53-ounce) packages sugar-free instant cocoa mix

Preheat oven to 375°. Prepare cake mix according to package directions, substituting coffee for water. Pour batter into 2 (8-inch) round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack. Remove c...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network