Name: Raspberry Chocolate Lover&#39;s Indulgence
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 14 servings, 1 piece (60 g) each
Ingredients: 8 oz. Baker's Bittersweet Chocolate, divided; 3/4 cup butter; 1 pkg. (85 g) Jell-O Raspberry Jelly Powder; 1/2 cup sugar; 3 eggs; 1/3 cup flour; 1/2 cup chopped pecans, toasted; 1 cup thawed Cool Whip Whipped Topping; 1/4 cup raspberries

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1 Hr 40 Min

Prep : 20 Min Cook: 1 Hr 20 Min

Raspberry JELL-O and melted chocolate give this moist cake its scrumptious flavour. Top with fresh berries and still more chocolate for the win.

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14 Servings

Original recipe yields 14 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

8 oz. Baker's Bittersweet Chocolate, divided

3/4 cup butter

1 pkg. (85 g) Jell-O Raspberry Jelly Powder

1/2 cup sugar

3 eggs

1/3 cup flour

1/2 cup chopped pecans, toasted

1 cup thawed Cool Whip Whipped Topping

1/4 cup raspberries

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How do I make it ?

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Step 1

Heat oven to 350°F.

Step 2

Cover bottom of 9-inch round pan with parchment or waxed paper. Spray with cooking spray; set aside. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until both are melted and mixture is well blended, stirring after 1 min. Add dry jelly powder and sugar; mix well. Blend in eggs. Stir in flour and nuts. Pour into prepared pan.

Step 3

Bake 40 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Invert onto platter; remove parchment. Cool cake completely.

Step 4

Meanwhile, microwave 3 oz. of the remaining chocolate in microwaveable bowl 1-1/2 min. or until melted, stirring after 1 min. Spread onto parchment-covered baking sheet; refrigerate 30 min.

Step 5

Melt remaining chocolate in microwaveable bowl 1 min. or until melted. Stir in Cool Whip; spread onto cake.

Step 6

Remove chocolate on baking sheet from refrigerator; cut into 1-1/2-inch-wide strips with sharp knife. Arrange on cake as desired. Garnish with raspberries.

Kraft Kitchen Tips!

Substitute

Prepare using Baker's Semi-Sweet Chocolate.

Nutrition

Calories

300

Calories From Fat

% Daily Value

Fat 21 g

Saturated fat 11 g

55 %

Cholesterol 65 mg

Sodium 105 mg

4 %

Carbohydrate 25 g

Fibre 2 g

Sugars 19 g

Protein 4 g

Vitamin A

10 %

Vitamin C

2 %

Calcium

2 %

Iron

8 %

Servings

14 servings, 1 piece (60 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

#tags

Cool Whip

Baker's

Nuts

Cakes Cupcakes & Frosting