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BREAKSTONE'S Triple Chocolate Bliss Cake

By: BREAKSTONE'S

"This triple chocolate cake drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving."

Rate/Review | Read Reviews (57)

Prep Time:
20 Min

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 slices

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 (8 ounce) package BAKER'S Semi-Sweet 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 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. 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 minutes 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

Kraft Kitchens Tips:
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.