Prep Time:20 min

Start to Finish:2 hr

Makes:12 servings

Cake
1	box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4	cup water
1/2	cup vegetable oil
3	eggs
1	bottle (1 oz) red food color
1	tablespoon baking cocoa
Frosting
1 1/2	cups white vanilla baking chips
2 1/4	cups Betty Crocker® Rich & Creamy vanilla frosting (from two 1-lb containers)

	Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
	Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.
	In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting.

Prep Time:15 min

Start to Finish:5 hr 5 min

Makes:16 servings

1	package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
	Water, vegetable oil and eggs called for on brownie mix package
1 1/4	cups milk
1	package (4-serving size) white chocolate pudding and pie filling mix
1	container (8 ounces) frozen whipped topping, thawed (3 1/2 cups)
1/3	cup miniature semisweet chocolate chips
1	pint (2 cups) raspberries or strawberries, if desired

	Heat oven to 325ºF. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on package, using water, oil and eggs. Spread in pan.
	Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
	In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
	Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.       Easy Raspberry Trifle Prep Time:15 min Start to Finish:4 hr 15 min Makes:16 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 2 cups boiling water 1 box (8-serving size) sugar-free raspberry-flavored gelatin 2 packages (10 oz each) frozen sweetened raspberries, thawed 3 containers (6 oz each) Yoplait® Original red raspberry yogurt Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.