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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:
This recipe has been rated 3 times with an average star rating of 3.7
Read Reviews (3)
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

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

  1. 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.
  2. 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.
  3. 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

The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed on Jul. 6, 2008 by AFRICAINE 
This recipe rocks!!! When I made the cake, I substituted dried cranberries for the fresh... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 3.67 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed on May 12, 2008 by matt 
REALLY GOOD! MORE


 
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