Bliss in every bite

Bl iss i n ever y bite

Mix-easy fudgy cake and a fast from-scratch berr y cream make it a snap to whip up this decadent delight Chocolate Raspberr y Cake

Make-ahead magic !

1 (15.25 oz.) pkg. devil’s food cake mix 3 eggs 1⁄3 cup oil 3 cups raspberries, from 3 (6 oz.) pkgs. 1⁄2 cup + 2 Tbs. sugar 1 cup heavy cream 6 oz. cream cheese, at room temp. 1 (1⁄4 oz.) env. unflavored gelatin 2 Tbs. light corn syrup 3⁄4 cup chocolate shavings

1Heat oven to 350°F. Coat 3 (9") round cake pans with cooking spray. Prepare cake mix per package directions with eggs, oil and 1 cup water. Divide among pans. Bake until pick inserted into centers comes out clean, 20 –25 min. Let cool 15 min. Transfer from pans to rack; let cool.

2In food processor, process 11 ⁄2 cups raspberries and 1 ⁄4 cup sugar until smooth. In bowl, mash 1 ⁄2 cup raspberries;

Easy as 1, 2 ,3!

reserve. On medium-high speed, beat cream and 2 Tbs. sugar until stiff. In separate bowl, on medium, beat cream cheese and remaining sugar until smooth; beat in raspberry sauce. In 1-qt. microwavesafe bowl, stir 2 Tbs. water into gelatin; let stand until absorbed, 5 min. Microwave until melted, 10 sec. Stir in 1 cup cream cheese mixture. Stir gelatin back into remaining cream cheese mixture. Fold in whipped cream, then mashed berries. 3Trim layers; place 1 layer in 8"x3" springform pan. Top with 11 ⁄2 cups raspberry mixture. Repeat once. Top with remaining cake layer and raspberry mixture. Cover; chill 4 hrs. Remove side of pan; brush cake sides with corn syrup; add shavings. Top with remaining raspberries.

Servings: 12 ACTIVE time: 1 hr., 15 min. TOTAL time: 5 hrs., 15 min.