Chocolate Cappuccino Cake

PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds^® Parchment Paper; set aside.

Prepare cake mix following package directions, adding 2 tablespoons instant coffee before mixing.

Spoon cake batter into parchment paper-lined baking pan.

BAKE 29 to 34 minutes or until wooden pick inserted in center comes out clean. Cool. Invert cake onto a platter; remove parchment paper.

DISSOLVE remaining instant coffee in hot water. Stir frosting into coffee mixture until smooth. Frost cake. Microwave chocolate chips and oil on HIGH power in a small microwave-safe dish, 1 to 1 1/2 minutes, stirring once, until chocolate is melted. Drizzle melted chocolate over frosted cake. Let stand until chocolate sets. Cut into 12 squares. Garnish with fresh raspberries, if desired.