Serves 48, 1 petit per serving
2 sprays non-stick cooking spray
1 pkg unprepared white cake mix
1 pkg fat-free, sugar-free, instant vanilla pudding mix
1 1/4 C water, divided
3 large eggs
7 tsp vegetable oil, divided
1/4 C unsweetened cocoa powder
1/2 C seedless raspberry jam, thinned with 1 Tbsp water
1 C instant, sugar-free, fat-free, chocolate pudding, prepared with skim milk
1/4 C semisweet chocolate chips
2 C raspberries
Preheat oven to 325 F degrees. Spray two 9x13 baking pans with non-stick cooking spray.
In a large mixing bowl, combine cake mix, pudding mix powder, 1 C water, eggs, and 2 Tbsp oil, until smooth. Spoon 1 1/2 C batter into one pan.
Add cocoa powder and remaining water to bowl. Blend until smooth.
Spoon batter into second pan. Bake for 10 minutes, or until a toothpick inserted in center comes out clean.
Spread jam on vanilla cake. Let sit for 10 minutes to cool and allow jam to soak in.
Let chocolate cake cool in pan for same length of time. Run a knife around edges of cake pans. Carefully remove cakes from pan. Spread chocolate pudding evenly over jam. Top with chocolate cake.
Slice cake evenly into 48 squares (6 rows of 8). Flip 24 cakes over.
In a small bowl, microwave chocolate chips and remaining oil, in 30 second intervals, stirring after 30 seconds, until smooth.
Drizzle melted chocolate over tops of cakes. Place a raspberry on middle of each cake. Keep chilled until ready to serve.