Raspberry Cake With Chocolate Cream Cheese Frosting

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cake mix
• 3 egg whites
• 1 1/4 cups water
• 1/2 cup butter, softened (1 stick)
• 1 cup raspberry preserves (seedless)
• 1/2 cup butter, softened (1 stick)
• 2 (8 ounce) packages cream cheese (softened)
• 1 1/2 teaspoons vanilla
• 2 tablespoons whipping cream
• 3 cups sifted confectioners' sugar
• 4 ounces semisweet chocolate, melted
• 2 cups cool whip frozen whipped topping, thawed

Recipe

• 1 prepare cake mix as directed with the egg whites,water, & butter.
• 2 immediately from the oven place in the freezer for a minimum of 45 minutes.(you can freeze cake up to a week).
• 3 in a large bowl blend together the first 4 ingredients for the icing. do not over beat.
• 4 let chocolate cool a bit & add to icing. stir in by hand.
• 5 add the cool whip & stir gently again.
• 6 let sit over night if you can.
• 7 when ready to serve cake use a wooden spoon & make holes here & there on cake.
• 8 heat the raspberry preserves in the microwave on low power until it thins out. (i add a bit of water).
• 9 spoon preserves in to holes of cake.
• 10 spread frosting on cake. (put back in fridge until ready to serve.).
• 11 caramel is delicious in place of raspberries.