Chocolate Raspberry Cake

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Prepare one box of Chocolate Fudge cake mix and bake

1 box raspberry Jell-O, dissolved in 1 cup boiling water

2 ½ cups fresh raspberries

4 cups heavy whipping cream

2 teaspoons vanilla

4 tablespoons sugar

Mix the box of Jell-O with 1 cup of boiling water. Stir until thoroughly dissolved. Moisten the top of both cake layers with the Jell-O. This can be done with a soft brush so as not to tear the cakes, or it can be spooned on.

Whip 2 cups of the whipping cream with 1 teaspoon of the vanilla and 2 tablespoons of the sugar until stiff peaks form.

Arrange the raspberries in a solid layer on top of the bottom cake layer. Spread the 2 cups of whipped cream over and between the layer of raspberries. Place the top layer on the cake and refrigerate for at least one hour or until the raspberries are firm and the cake is completely cold.

Whip the remaining 2 cups of cream with remaining 1 teaspoon vanilla and 2 tablespoons sugar until stiff peaks form. Use this whipped cream to frost the top and the sides of the cake. Decorate the outside of the cake with some fresh raspberries in a pretty design. Keep cake refrigerated. A cool treat for a hot summer day!

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