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"...And now for dessert!!! Here's one of the yummiest treats ever."
Chocolate Raspberry Dream Cake
3/4c. unsweetened cocoa
1/4 c. sugar
1/2 c. boiling water
1 box angel food cake mix
Spread a layer of raspberry preserves on first layer
of cake, add 1/3 of topping, add second layer and repeat preserves and
1/3 topping, add third layer and spread remaining topping on top and
sides. Chill for 2 hours or more before serving.
1 pkg. (dry) whipped topping mix
1 small instant chocolate fudge sugar-free pudding mix
1 Tbs. instant coffee granules
1 1/2 C. milk
Mix cocoa and sugar, add boiling water and stir to
dissolve. Let cool to room temperature.
Put angel food cake mix in large bowl. Add water called for on mix
box plus cocoa mixture above. Beat and bake according to package
instructions. After cake is thoroughly cool (or next day) remove cake from
pan and cut in three layers. Brush off crumbs.
Dissolve coffee in milk (I heated milk in microwave to warm it, so the
coffee would dissolve). Chill this until quite cold. Put cold
coffee-milk in a bowl and add both whipped topping and pudding mixes. Beat
on low speed until combined, then on high speed for 3 to 5 minutes until stiff
peaks form. If not stiff enough to spread, chill it for a few minutes.