 | | Directions |
- Prepare cake as directed and cook in two round cake pans. Invert on rack and let cool.
- In medium bowl, combine milk and extracts. Beat in pudding mix on medium-low speed for 2 minutes. Fold in thawed whipped topping. Refrigerate 3-5 minutes.
- Place one cake layer on platter. Spread with half the raspberry preserves. Spread 3/4 of the filling over top. Spread remaining preserves over second cake layer; invert over filling on first layer. Cover. Refrigerate until filling is firm, approximately 1 hour.
- Before serving, sift confectioners' sugar over top. Garnish top with remaining filling, and raspberries, if desired.
VARIATION: This cake can also be made using a 13x9 inch pan and using the mousse as the frosting. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
|  | | Ingredients | | - | | 1 box chocolate cake mix, prepared as directed |
| - | | 3/4 cup low fat milk |
| - | | 1 teaspoon vanilla extract |
| - | | 1/2 teaspoon almond extract |
| - | | 1 box chocolate flavored instant pudding mix (3.9 ounce box) |
| - | | 1 cup frozen nondairy whipped topping, thawed |
| - | | 1/2 cup seedless raspberry preserves |
| - | | 1 tablespoon confectioners sugar (optional) |
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