Raspberry Velvet Brownie Cake - cooking recipe

Ingredients

1 (18.25 oz) box red velvet cake mix, like Duncan Hines
1 (20 oz) box dark chocolate brownie mix, like Ghirardelli
1 (16 oz) tub vanilla frosting
8 oz whipped cream
2 cups fresh raspberries
None None dark chocolate curls and fresh mint, for garnish

Preparation

Preheat oven to 350\u00b0F. Grease 3 baking pans. Line bottom of 1 pan with a sheet of wax or parchment paper.
Make red velvet cake mix according to package directions. Divide between unlined pans and bake for 20-22 mins. Let cool.
Make brownie mix according to package directions. Transfer to lined pan and bake for 25 mins. Let cool for 10 mins then invert onto a cooling rack and remove pan and liner. Let cool completely.
Beat frosting with whipped cream. Place 1 red velvet layer on a serving platter. Spread 1/3 frosting mixture over cake then arrange 1/3 of berries over top. Place brownie layer over top and spread another 1/3 of frosting over brownie. Top with second layer of red velvet and spread remaining frosting over top. Garnish with raspberries.