Triple-Chocolate Bliss Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup sour cream
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 3 cups thawed Cool Whip Whipped Topping, divided
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate
• 1-1/2 cups fresh raspberries

1. Heat oven to 350F.
2. Beat first 6 ingredients in large bowl with mixer until blended.
3. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
4. Bake 50 min.
5. to 1 hour or until toothpick inserted near centre comes out clean.
6. Cool cake in pan 10 min.
7. ; loosen from sides of pan.
8. Invert cake onto wire rack; carefully remove pan.
9. Cool cake completely; place on plate.
10. Reserve 2 Tbsp.
11. Cool Whip.
12. Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
13. or until chocolate is completely melted and mixture is well blended, stirring after each minute; drizzle over cake.
14. Immediately drop small spoonfuls of the reserved Cool Whip onto top of cake; swirl gently with toothpick.
15. Fill centre of cake with raspberries just before serving.

chocolate cake mix, sour cream, eggs, vegetable oil, water, topping, chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/triple-chocolate-bliss-cake-95337.aspx (may not work)