Raspberry Truffle Cake

1 package (18.25 ounces) devil's food cake mix
1 package (3 ounces) raspberry gelatin
1 package (8 ounces) cream cheese
3 eggs
1 container (8 ounces) sour cream
1/2 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed, divided
1/4 cup almonds, chopped
1/2 pint fresh raspberries (optional)

1. Lightly spray stoneware fluted pan with vegetable oil.

2. Combine cake mix and gelatin in a bowl; blend well and set aside. In a bowl, microwave cream cheese on HIGH 1 minute or until softened; whisk until smooth. Add eggs and sour cream; whisk until smooth. Add cream cheese mixture to cake mix; mix until smooth. Spoon batter into pan, spreading evenly.

3. Microwave cake on HIGH 11-14 minutes or until cake tester inserted in center comes out clean. (Cake will be slightly moist on top near center.) Remove to cooling rack; let stand 10 minutes. Loosen cake from sides of and invert onto serving plate.

4. Place chocolate morsels and half of the whipped topping in small micro-cooker. Microwave on HIGH 15-30 seconds or until melted; stir until smooth. Drizzle glaze over cake. Garnish cake with remaining whipped topping. Chop almonds; sprinkle over cake. Garnish with fresh raspberries, if desired.

Yield: 12 servings

Nutrients per serving: Calories 440, Total Fat 24 g, Saturated Fat 13 g, Cholesterol
115 mg, Carbohydrate 48 g, Protein 7 g, Sodium 470 mg, Fiber 1 g

Cook's Tips: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.

To easily drizzle glaze onto cake, pour glaze into one corner of a small, resealable plastic bag. Twist top of bag to seal. Cut a small piece off the corner of the bag to allow the glaze to run through.