Ingredients
1 package chocolate cake mix (regular size)3 ounces cream cheese, softened3/4 cup cold whole milk1 package (3.4 ounces) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed2 cups fresh raspberriesConfectioners’ sugarFresh mint and additional raspberries, optional
Preparation
Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.
Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners’ sugar. Garnish with mint and raspberries if desired. Store in the refrigerator.
