Raspberry Chocolate Cake

Total Time: 38 mins Preparation Time: 10 mins Cook Time: 28 mins

Ingredients

• Servings: 16
• 1 (6 ounce) package baking chocolate
• 1/2 cup butter
• 1 (18 ounce) box layer cake mix
• 1 cup milk
• 3 eggs
• 1 tablespoon raspberry extract
• 1/8 teaspoon red food coloring
• 1 cup raspberries
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 (6 ounce) package baking chocolate
• 2 teaspoons raspberry extract
• 2 cups confectioners' sugar

Recipe

• 1 microwave chocolate and butter in medium microwaveable bowl on high 2 minutes or until butter is melted.
• 2 stir until chocolate is completely melted.
• 3 cool slightly.
• 4 beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
• 5 beat on medium speed 2 minutes or until well blended.
• 6 pour evenly into 2 greased and floured (9-inch) round cake pans.
• 7 bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
• 8 cool cakes in pans 10 minutes, remove from pans.
• 9 cool completely on wire racks.
• 10 prepare chocolate cream cheese frosting.
• 11 stir food color into 2/3 cup of the frosting until well blended.
• 12 place 1 cake layer on serving plate.
• 13 spread with the tinted frosting.
• 14 top with remaining cake layer.
• 15 frost top and sides of cake with remaining frosting.
• 16 top with raspberries just before serving.
• 17 store in refrigerator.
• 18 chocolate cream cheese frosting:.
• 19 beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended.
• 20 add 1 package (6 oz.) baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. mix well.
• 21 gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.