Naked Chocolate Raspberry Keto Cake

Follow directions on box to bake the cake and fold in ½ jar of Naked Chocolate into batter.

To make the frosting, beat the butter until smooth using a stand mixer bowl with a paddle attachment or a large mixing bowl with an electric hand mixer.

Add the powdered sugar slowly to the butter as you beat the mixture on low. Increase the power as the sugar is incorporated and mix until fully blended.

Add 2 tablespoons of milk to the frosting and mix on medium speed for 3-4 minutes until mixture is well combined. Scrape the bowl as needed. You can make the frosting up to 2 days in advance. Store in the refrigerator and then bring to room temperature before you’re ready to use.

If combining spreads, divide frosting into two bowls and add 1 tablespoon of each spread to their respective bowls and mix until incorporated. If you’d like a richer flavor, add more spread - 1 tablespoon at a time - until the desired consistency is reached.

If the frosting is too thick, add more milk or spread - 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar until the desired consistency is reached.

Frost the cake as desired, top with Raspberry Spread ~ and Enjoy!