Triple-Chocolate Bliss Cake

photo by:kraft

This luscious chocolate cake is a guaranteed standout at any party. Chocolate richness delivers a WOW moment with every bite.

time

prep:

20 min

total:

2 hr

servings

total:

18 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (2-layer size) chocolate cake mix

cup BREAKSTONE'S or KNUDSEN Sour Cream

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

eggs

1/2

cup oil

1/2

cup water

cups thawed COOL WHIP Whipped Topping, divided

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

1-1/2

cups fresh raspberries

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350ºF.

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.

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.

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.

Kraft Kitchens Tips

Size-Wise

A serving of this sweet treat goes a long way on chocolate flavor.

Special Extra

If you don't have a traditional cake plate or pedestal plate to serve this cake on, you can use any large round plate instead. Just cover the plate with an inexpensive paper doily before topping with the cake.

Rate recipes, or edit your previous ratings and more. Sign In

MonkeyChunk

posted:10/4/2011

Super yummy! I use strawberries instead of the raspberries.

srymut

posted:6/29/2011

Very moist and delightful!

julieannajoyce

posted:5/17/2011

Favourite chocolate cake recipe, without a doubt!! :)

TammySSoik

posted:2/14/2011

Made several times.Perfect.

a cook

posted:2/13/2011

This is my favorite 'go-to' cake recipe. I make this for any and every occasion (and sometimes 'just-because' too). It is fool & flop proof and a winner in book. I made it last night for a friends birthday and everyone loved it. Thanks Kraft Recipe's for this fab recipe!

jillmdesigns

posted:1/3/2011

This was the very first cake I made, and I was very nervous taking this to a New Year's Eve party. But, I am so glad I did, everyone raved over how delicious it was! I did make a change on the fudge topping...I used a fudge sauce by Longaberger (highly recommend their fudge), but will definitely try Kraft's recipe next time!

Nora2008

posted:12/19/2010

I had my doubts about the taste of this cake when I realized that it wasn't made from scratch, however after reading the reviews I decided to give it a try. I took it to a party last night and everybody was going back to have another piece and asking who had baked it. I decided to decorate it with blackberries instead and they were so sweet and delicious. Really, really good!

PhyllisJohnson03

posted:12/16/2010

This is an award winner.. I took it to a party and everyone loved it..

Phantom419

posted:12/16/2010

My husband, the lover of all things chocolate, went crazy over this cake. It's definitely a keeper!

a cook

posted:12/16/2010

I have made a cake almost identical to this one for years. For an even richer, more moist cake cut the oil to 1/3 cup and add 1 1/2 cups miniature semi-sweet chocolate chips. Be sure to use the miniature as they melt easier. The longer this cake sits the more moist it will become. I use a dark chocolate cake mix and the 1/2 cup of water is warm. Try these changes. This yummy cake will bring down the house with rave reviews.