YIELD Makes 12 servings
INGREDIENTS
1 package (about 18 ounces) devil's food cake mix, plus ingredients to prepare mix 1‑1/4 cups strong coffee 2 cups cold whipping cream 3/4 cup powdered sugar 2 tablespoons unsweetened cocoa powder 1‑1/2 teaspoons vanilla 1/2 cup seedless red raspberry jam 1 cup sliced almonds, toasted* Fresh raspberries for garnish (optional) *To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 7 to 9 minutes or until golden brown, stirring frequently.PREPARATION:
- Lightly grease 2 (9-inch) round cake pans. Line bottoms of pans with waxed paper. Prepare cake mix according to package directions, substituting coffee for 1-1/4 cups liquid called for in directions. Divide batter evenly between prepared pans. Bake as directed. Cool in pans on wire racks 15 minutes. Remove from pans; cool completely on wire racks.
- For chocolate whipped cream, place whipping cream in medium bowl; beat at high speed of electric mixer 1-1/2 to 2 minutes or until soft peaks form. Add sugar, cocoa and vanilla; beat 15 to 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
- Place one cake layer on serving plate. Stir raspberry jam until smooth. Spread half of jam over cake layer. Place remaining cake layer on top; spread remaining jam over cake layer. Frost cake with chocolate whipped cream.
- Sprinkle half of almonds evenly over top of cake; press remaining almonds onto side of cake. Wrap loosely with plastic wrap; refrigerate until ready to serve. Just before serving, garnish with fresh raspberries, if desired.