Triple-Chocolate Bliss Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1-1/2 cups fresh raspberries

1. Heat oven to 350 degrees F.
2. Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries 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 center comes out clean.
6. Cool cake in pan 10 min.
7. Loosen cake from sides of pan; invert onto wire rack.
8. Gently remove pan.
9. Cool cake completely.
10. Transfer to plate.
11. Reserve 2 Tbsp.
12. COOL WHIP.
13. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
14. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
15. Drizzle over cake.
16. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star.
17. Fill center of cake with berries.

chocolate cake mix, s, eggs, oil, water, chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/triple-chocolate-bliss-cake-97892.aspx (may not work)