Preheat oven to 335°F and grease the sides and bottoms of 2 (9-inch) round cake pans. Prepare batter according to pkg. directions.
Once the batter has been made, separate it into two equal portions. In the bottom layer portion, add the cut up semi-sweet chocolate. Do not blend in the chocolate and make the batter smooth (leave the lumps visible in the batter). Additionally, add the cinnamon, nutmeg, and red pepper into the bottom layer. Then, pour the vanilla extract into the top layer batter and mix it in. Pour batters into prepared cake pans.
Bake for 30-35 min. Cake is done when a toothpick is inverted into the center of the cake and comes out clean. Cool the cake in pan on a wire rack for 30-45 min.
Remove bottom layer and place onto serving dish. Use a thick layer of Cool Whip and ice the top of the bottom layer. Then place all of the raspberries on top of the Cool Whip. Place the second cake layer on the first layer and ice the top layer with Cool Whip (only frost the top of the cake not the sides).
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.