Creamy Raspberry-Refrigerator Mini Cake
8 hr 5 min
Just three ingredients is all it takes to make this no-cook, creamy, chocolaty cake for one. The recipe scales up easily to make more mini cakes, or multiply the ingredients and prepare the cake in a large glass dish instead.
Light whipped topping
4 Tbsp, thawed if frozen
- Line a 6-oz ramekin with plastic wrap, extending the wrap over the ramekin rim. Layer the bottom with 1/3 of the raspberries; top with 1 Tbsp whipped topping and 1 wafer. Repeat the layers twice more; finish with 1 Tbsp whipped topping. Cover with plastic wrap, press down lightly and refrigerate overnight. To serve, unfold plastic from top. Invert ramekin to unmold cake onto a plate.
- Makes 1 cake.