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Triple-Chocolate Bliss Cake

  • 18servings
  • 120minutes
  • 340calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) chocolate cake mix

  2. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  3. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  4. 4 egg s

  5. 1/2 cup oil

  6. 1/2 cup water

  7. 3 cups thawed COOL WHIP Whipped Topping , divided

  8. 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate , broken into pieces

  9. 1-1/2 cups fresh raspberries

  10. Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. BEAT all ingredients except COOL WHIP, chocolate and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

  3. BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

  4. RESERVE 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP 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 minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries. Keep refrigerated.

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