Easy Chocolate Raspberry Cake
The ingredients
Whip heavy cream
1
Set aside 1 cup
3
Mash raspberries with preserves
4
Fold raspberry mixture into remaining whipped cream
5
Cover bottom of a 6“ springform with chocolate cookies
6
Top with whipped cream mixture
7
Spread topping
8
Top with chocolate wafers. Repeat with remaking cream and wafers.
9
Frost top with reserved whip cream. Cover and refrigerate 8 hours.
10
Remove from the refrigerator.
11
Run knife around inside edge to losen cake from cake rim.
12
Remove bottom of pan and slide cake onto serving plate
13
Garnish cake with raspberries
14
Delish! Enjoy! So easy!!
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