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Chocolate Lover's Raspberry Drizzle Cake

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Make It

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  • 1.) Prepare 2 chocolate cakes according to package directions, and slowly mix in 1 cup of the raspberry chips.
  • 2.) While the cakes bake, use a large bowl to mix the Cool Whip Whipped Topping with the chocolate frosting, for a lighter and fluffier topping.
  • 3.) Add the milk to the Jell-O Chocolate Pudding, and set aside.
  • 4.) When the cakes are finished baking, cool them completely on a wire rack, and gently spread the pudding on the top of one cake, and top the layer with 1/2 of the raspberries.
  • 5.) Place the final layer of cake on the first, and frost the entire cake, top and sides, with the chocolate Cool Whip topping.
  • 6.) Melt a square of BAKER'S semi-sweet chocolate with the remainder of the raspberry chips until smooth. Put the mixture into a resealable plastic bag and push it to one corner. Snip off the end of the bag, and drizzle the chocolate onto the cake.
  • 7.) Garnish the cake with the remaining raspberries, and enjoy!


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