1/2 cup baking cocoa
1 1/3 cups water
1 cup mayo style salad dressing
1 large carton frozen whipped topping, thawed
fresh berries for garnish
Preheat oven to 350 degrees. Grease and flour 2 round (9-inch) cake pans. Line bottoms of pans with waxed paper; set aside.
In a large mixing bowl, stir together the cake mix and cocoa. Add the eggs, water, and salad dressing. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl frequently. Increase speed to medium and beat for 2 minutes.
Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Immediately remove waxed paper. Cool cakes completely on wire racks.
Place one cake centered on cake plate; top with the frozen whipped topping. Place second cake atop the filling. Using the remaining topping to frost top and sides of cake. Top with some fresh raspberries, or other berries, if desired.
Keep cake refrigerated.
NOTE: For Christmas, break up peppermint candy canes and sprinkle on top and sides of cake or stand canes around the sides.
Note: File Photo