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Musselman's® Chocolate Raspberry Cake


  • 1 - 18.25oz. package chocolate cake mix with pudding
  • 1 - 12oz. package semi-sweet chocolate chips, divided
  • 1 - 21oz. can musselman’s red raspberry pie filling
  • 8oz. sour cream



  • Preheat oven to 350°F.
  • Prepare cake mix as directed on package; stir in 1 cup chocolate chips. Spoon into 2 prepared 9" round cake pans.
  • Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.
  • Cool on racks 10 minutes. Remove from pans; cool completely.
  • Meanwhile, melt remaining chips; gradually stir in sour cream.
  • Spread 2/3 cup of pie filling on one cake layer. Top with second cake layer. Frost cake with sour cream mixture.
  • Garnish with additional pie filling. Chill for 2-hours.


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