Triple Chocolate Bliss Cake
- 1 pkg. (2-layer size) 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 vegetable oil
- 1/2 cup water
- 3 cups thawed Cool Whip Whipped Topping, divided
- 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
- 11/2 cups raspberries
- PREHEAT oven to 350u0b0F. 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 toothpick inserted near center comes out clean. Cool 10 min.; loosen from side of pan with knife or metal spatula and gently remove cake. Cool 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 11/2 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 toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
chocolate cake mix, sour cream, pie filling, eggs, vegetable oil, water, topping, chocolate, raspberries
Taken from www.epicurious.com/recipes/member/views/triple-chocolate-bliss-cake-52551761 (may not work)