Jello Topping Chocolate Cake Filled With Raspberry Cream

Jello Topping Chocolate Cake Filled With Raspberry Cream


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You won't believe how easy it is to put together this chocolate cake with so many elaborate details. Simply follow the directions to create a wonderful dessert.

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Time needed

15-20 min preparation

Serving Size / Yield

8 servings


  • Cake:
  • 1 (18.25 oz.) package milk chocolate cake mix
  • 2 Tbs. butter
  • 1 C. sugar
  • Filling:
  • 2 C. fresh raspberries
  • 1/3 C. granulated sugar
  • 1/3 tsp. lemon juice
  • 4 oz. cream cheese
  • 1 C. whipped topping
  • Topping:
  • 1 box of raspberry gelatin
  • 1 C. raspberries, sliced

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Preheat oven according to cake mix directions. Pour cake batter evenly in thin layers of three 8-inch pans. For filling, place raspberries, 1 Tbs. granulated sugar and lemon juice in blender. Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar. Gently whisk in whipped topping. Spread mixture on two of the cake tops. Layer. For jello topping, prepare jello according to package directions. As soon as gelatin thickens, mix in raspberries. Return jello inside fridge for at least 3 hours. Once gelatin is ready, spread jello on cake and serve.

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