Triple Chocolate Bliss Cake
- 1 (18 ounce) box chocolate cake mix
- 1 cup sour cream
- 1 (3 ounce) packagejello instant chocolate pudding mix
- 4 eggs
- 12 cup vegetable oil
- 12 cup water
- 3 cups thawed whipped topping, divided
- 1 (8 ounce) package semisweet baking chocolate
- 1 12 cups raspberries
- Preheat oven to 350.
- 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 a toothpick comes out clean.
- Cool 10 minutes; 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 T. 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 minute.
- 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, packagejello instant chocolate pudding mix, eggs, vegetable oil, water, thawed whipped topping, chocolate, raspberries
Taken from www.food.com/recipe/triple-chocolate-bliss-cake-193734 (may not work)