Chocolate Raspberry Layer Cake - cooking recipe

Ingredients

1 (18 1/4 oz.) pkg. yellow cake mix
1 c. (6 oz.) semi-sweet chocolate chips
2 Tbsp. milk
1/2 to 1 tsp. almond extract
1 (8 oz.) carton frozen whipped topping, thawed
1/3 c. raspberry jam or preserves

Preparation

Bake cake according to package directions, using a 9 x 13 x 2-inch greased and floured baking pan.
Cool completely.
Spread cake with raspberry jam.
In a microwave or double boiler, melt chocolate chips; stir in milk and extract.
Fold in whipped topping.
Frost cake with chocolate topping.
Store in the refrigerator.
Yield: 8 to 10 servings.