Ingredients:
1 box white cake mix, prepared in advance as directed or 1 purchased angel food cake or 1 poundcake or 1 sponge cakes
1 (8 ounce) packages cream cheese, softened
1/4 cup confectioners’ sugar
1 (8 ounce) containers frozen whipped topping, thawed
3 cups fresh raspberries
4 ounces semisweet chocolate, grated coursely or 3/4 cup semi-sweet chocolate chips
Directions:
Cut cooled cake into 1 inch cubes.
In a small bowl, beat cream cheese and sugar until smooth.
Fold in the whipped topping.
In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
Repeat layers and top with remaining cup of raspberries.
Refrigerate for 3 to 4 hours or overnight.
Servings: 12-14
Time preparation: 30 min.
Time total: 30 min.