Ingredients
16
16 servings
- •baking spray
- •1 teaspoon cocoa powder, or as needed
- •1 teaspoon all-purpose flour, or as needed
- •1 (15.25 ounce) package chocolate cake mix
- •1 cup water
- •1 (6 ounce) container vanilla yogurt
- •1 (3.9 ounce) package instant chocolate pudding mix
- •⅓ cup vanilla-flavored vodka
- •⅓ cup vegetable oil
- •3 large eggs
- •½ (12 ounce) package miniature chocolate chips, or more to taste
- •12 ounces fresh raspberries, or more to taste
- •⅓ cup white sugar
- •1 (16 ounce) container prepared vanilla frosting
- •1 (8 ounce) container frozen nondairy whipped topping, thawed
- •3 (1 ounce) squares white chocolate, melted and cooled
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
- Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
- Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
- Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
- Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
- Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
- Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.
Nutritional Facts
Per 16 servings
- Calories: 480
- Carbohydrate: 65g
- Fat: 23g
- Fiber: 3g
- Protein: 4g
- Sugar: 51g
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