Prep 30 mins
Cook 0 mins
My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)
- 1 box white cake mix, prepared in advance as directed or 1 purchased angel food cake or 1 poundcake or 1 sponge cake
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup confectioners' sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 cups fresh raspberries
- 4 ounces semisweet chocolate, grated coursely or 3⁄4 cup semi-sweet chocolate chips
- Cut cooled cake into 1 inch cubes.
- In a small bowl, beat cream cheese and sugar until smooth.
- Fold in the whipped topping.
- In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
- Repeat layers and top with remaining cup of raspberries.
- Refrigerate for 3 to 4 hours or overnight.
Wasn't hard to make and was WOW in taste. Served at birthday party and was the hit of the day. It went very fast.
I made this today in a punch bowl, doubling the recipe. I used one and a half (13 ounces each) pre-made angel food cakes, 2 quarts of strawberries (I couldn't get raspberries) and doubled everything else. Kate, I hadn't made this for quite awhile so I kept in mind what you said in your review about wanting to moisten the cake the next time...thanks :) What I did was rinse the strawberries and then sprinkled a bit of sugar on them. This seemed to correct the potential dryness problem. I also refrigerated for about 16 hours, so the longer it sat, the cake probably soaked in more juices. The picture I posted is the one made with strawberries.
This was great. I used light cream cheese and light cool whip and pound cake. I also used strawberries instead of raspberries. Next time I might try moistening the cake slightly with orange juice. The family really enjoyed it and I will definately make it again. Thanks Karen.