Chocolate Layer Cake with Raspberry Buttercream

Bake cake according to package directions in a 9x13 baking dish. (Optional Hack: replace each egg called for in the package directions with 3 tablespoons of mayonnaise for a more fudgey and dense cake).

Using a food processor or blender, pulverize the freeze-dried raspberries into a powder. Add the powdered raspberries, softened salted butter, powdered sugar (start with 2 cups and add more to taste), and 2 to 3 tablespoons of milk to the food processor or blender and blend until smooth.

Once the cake is cooled, you can either frost the entire 9x13 cake and decorate with fresh raspberries, or assemble it as a layer cake using a 6-inch springform pan.

To assemble as a layer cake:

1. Cut out two circles from the 9x13 cake by tracing around the 6-inch springform base. These will be used for the top and bottom layers of your layer cake.
2. Place one of the cake circles on the bottom of the springform pan, then spread on a generous layer of raspberry buttercream.
3. Fill in the middle layer with the remaining cake remnants (from the 9x13 cake) and top again with frosting.
4. Place the last cake circle on top and finish off with the remaining frosting.
5. Set the assembled cake in the fridge until ready to eat and enjoy!