Mocha Raspberry Decadence Cake
1 pkg (18.25 ounces) devil's food cake mix
water, oil, eggs to prepare mix
1 pkg (10 ounces) frozen raspberries in syrup thawed and drained
2 tablespoons raspberry or almond liqueur
1 container (8 ounces) frozen whipped topping, thawed
1 1/2 tablespoons instant coffee powder
2 tablespoons hot water
cake serves 8 - 10
Preheat oven to 350°F. Spray pans with vegetable pan spray.
Prepare chocolate cake according to package instructions using water, oil and eggs. Divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.
In medium bowl, combine raspberries and liqueur; gently fold in whipped topping. Spoon into cavities of both cooled cakes. Assemble cake by inverting top layer onto bottom layer.
In 1-cup glass measuring cup, combine coffee powder and hot water; stir until coffee is completely dissolved. Add enough ice water to make 1 cup. In large bowl, place dissolved coffee and whipped icing mix. Beat with electric mixer on low speed 1 minute; scrape bowl sides. Beat at medium speed of mixer 4-6 minutes, or until stiff, but fluffy. Ice cake with coffee icing. Refrigerate until ready to serve.
*If preferred, substitute 2 tablespoons raspberry syrup from frozen raspberries for liqueur.
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