Bake the chocolate cake in the jelly roll pan according to the directions. Set aside and allow to cool.
Melt the bag of semi -sweet chocolate chips in the microwave (take care not to burn chips by over melting) Add the softened cram cheese to chips and mix.Then add 1/3 can of sweetened condensed milk, mix Then spread mixture on cake, allow to cool completely.
Mix the package of Raspberry jello and 1 and 1/2 cups of boiling water, mix until jello is completely dissolved. Then add the entire tub of cool whip, mix. Place mixture in fridge to begin to set, for 1/2 to hour. After mixture has cooled and is not runny, spread on top of chocolate mixture on cake. Keep cake cool until serving.
Cut out cake with cookie cutter for extra style points, or serve as normal.
Foodie Friday: Aaron’s Amazing Raspberry Cake https://www.fleecefun.com/?p=4387 November 2, 2012