Chocolate Raspberry Bars
These chocolate raspberry bars are moist, delicious, and easy to make. They are topped with a light and refreshing raspberry whipped cream topping and coarsely chopped fresh raspberries.
Servings: 20 Bars
Ingredients
Chocolate Raspberry Bars
- 1 box Duncan Hines Perfectly Moist Dark Chocolate Fudge cake mix
- (2) 12.5 ounce cans raspberry pie filling, divided, (will use 1½ cans for cake)
- 1 teaspoon vanilla extract
- 2 large eggs, whisked
Raspberry Whipped Cream Frosting
- 2 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ can raspberry pie filling
- 6 ounce fresh raspberries coarsely chopped
Instructions
- Preheat the oven to 350° and spray a 10x15 baking sheet with non-stick cooking spray right before adding the mixture.
- Using a large bowl, add cake mix, 1 ½ cans of pie filling, vanilla and whisked eggs. Stir to combine.
- Pour cake mixture onto the prepared baking sheet, and spread in an even layer.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely.
- In a medium bowl, add heavy cream, sugar, and vanilla. Beat on high until stiff peaks form.
- Gently fold the remaining ½ can of raspberry pie filling into whipped cream.
- Spread whipped cream over the top and sprinkle with chopped raspberries.
- Cut into bars and enjoy.