1.5 tsp instant coffee or red pepper or chili pepper
2 tsp vanilla extract
1/2 - 1 tub (8 oz.) COOL WHIP Whipped Topping
1 cup sliced raspberries
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Let's Make It
Preheat oven to 350°F and grease the sides and bottoms of the pans. Prepare cake mix batter as directed on package and separate into two equal portions. In the bottom layer portion, cut up the semi-sweet chocolate and pour them in. Do not blend in the chocolate and make the batter smooth (leave the lumps visible in the batter). Additionally, mix the cinnamon, nutmeg, and instant coffee into the bottom layer. Add the vanilla extract into the top layer batter and mix it in.
Bake for 30-40 minutes until the cake is done (when a toothpick is placed in the center or the thickest portion of the cake and comes out clean). Cool the cake in pan on a wire rack for 30-45 minutes.
Remove bottom layer and place onto serving dish. Use a thick layer of Cool Whip and cover the top of the 2nd layer. Then place all of the raspberries on top of the Cool Whip. Place the 1st layer on top of the raspberries and frost the top layer with Cool Whip.