Raspberry-Mocha Cake

• 2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
• 1 1/2 cups strongly brewed chocolate-almond flavored coffee
• 1/4 cup raspberry spreadable fruit, melted
• 2 (0.53-ounce) packages sugar-free instant cocoa mix
• 1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as Dream Whip)
• 1/2 cup fat-free cold milk
• 1/2 teaspoon vanilla extract

1. Preheat oven to 375u0b0.
2. Prepare cake mix according to package directions, substituting coffee for water.
3. Pour batter into 2 (8-inch) round cake pans. Bake at 375u0b0 for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack.
4. Remove cakes from pans. Poke several holes in each cake layer with a wooden pick. Brush warm cake layers with melted raspberry spread. Let cool completely on wire racks.
5. Combine cocoa mix and whipped topping mix in a large bowl. Add milk and vanilla; beat with a mixer at low speed until blended. Beat at high speed for 4 minutes or until soft peaks form.
6. Place 1 cake layer on a serving plate; top with half of frosting. Top first layer with second cake layer; spread remaining frosting on sides and top of cake. Chill frosted cake until ready to serve.

chocolate sugar, chocolatealmond, cocoa mix, sugar, cold milk, vanilla

Taken from www.myrecipes.com/recipe/raspberry-mocha-cake (may not work)