Triple Chocolate Bliss Cake

SUBMITTED BY: JELL-O

"Moist, scrumptious chocolate cake drizzled with a rich, chocolatey glaze - your guests will feel like royalty. They will never have to know that this stunning cake was made from a boxed mix and the glaze from only 2 ingredients!"

RECIPE RATING:

Read Reviews (3)

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READY IN

1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1/2 cup oil
1/2 cup water
3 cups COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
1 1/2 cups raspberries

DIRECTIONS

Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.
Bake 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

FOOTNOTES

Size-Wise
A serving of this sweet treat goes a long way on chocolate flavor.
How to
If you don't have a traditional cake plate or pedestal plate to serve this cake on, any large round plate will do. Just cover the plate with an inexpensive paper doily.

REVIEWS

Reviewed on Jul. 6, 2008 by AFRICAINE

This recipe rocks!!! When I made the cake, I substituted dried cranberries for the fresh... MORE

Reviewed on Jun. 3, 2008 by Lori

Maybe I did something wrong! The cake was really heavy. The middle was like fudge. It came up... MORE

Reviewed on May 12, 2008 by matt

REALLY GOOD! MORE

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