One portion chocolate cake (7-1/2-inch x 5-inch rectangle) from the Delicate Chocolate Cake recipe,
2 cups fresh raspberries
1/4 cup slivered almonds, toasted
Delicate Chocolate Cake-
1/4 cup baking cocoa
1 cup water
1 cup canola oil
1/2 cup butter, cubed
2 cups self-rising flour
2 cups sugar
1/2 cup buttermilk
2 eggs
Instructions
In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping.
In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes. Yield- 4-6 servings.
Originally Submitted
6/10/2012
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