Chocolate Raspberry Cake

This is a moist chocolate cake with light and airy buttercream frosting with FRESH raspberries! So So delicious. I used a boxed cake mix, and followed the directions on the box with a couple of substitutions and BOOM you have a delicious and super easy cake.

Ingredients:

• 1 boxed chocolate cake mix

• melted unsalted butter

• 2 tbsp instant chocolate jello mix

• brewed coffee

• 2 sticks softened unsalted butter

• 4 cups powdered sugar

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1 tbsp vanilla extract

• 1 cup fresh raspberries

  Directions:

• Preheat oven to 350, grease and line with parchment paper a 6 inch cake pan.

• Follow the directions according to your cake mix. Substitute the amount of oil for melted butter and water for brewed coffee, and add in the instant jello mix.

• Bake in oven for about 35 minutes, check at the 30 minute mark with a toothpick to make sure you are on track.

• In a bowl combine softened butter, vanilla, salt, and cinnamon until creamy and lightened in color. Add in raspberries beat until fully combined. Add in powdered sugar one cup at a time.

• Once the cake comes out, let it cool for about 10 minutes. Flip the cake carefully onto a cooling rack and pat gently on top. This ensures the cake is loose from the bottom so it can fall right out. Peel the parchment paper off the cake, and let it cool for at least 30 minutes. When 15 minutes has gone by take a curated knife and cut the domed top off of the cake, cut the cake horizontally in half so it can have a layer of frosting in the middle.

• Once the cake has cooled completely begin frosting the layers and sides of the cake, cut into slices and ENJOY!