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Triple-Chocolate Bliss Cake

Triple-Chocolate Bliss Cake recipe
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
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posted:
11/19/2006
I made this cake for a work function. It is absolutely FABULOUS. The batter was very thick, so I felt safe in adding chocolate chips also. The frosting is the easiest recipe ever. I replaced two of the semi-sweet squares with bittersweet chocolate. I make a ganache for another recipe, which will be replaced by this frosting.
posted:
11/18/2006
Made this for my son's 10th bday and he hates sour cream but what he doesn't know tastes GREAT!!Easy to make but don't be alarmed with thick batter. We didn't use the raspberries but my daughter has requested the same for her bday + raspberries so we will get full effect soon.
posted:
11/18/2006
Easy, good very chocolate cake! Loved it! I didn't use the rasberries, I made a thick chocolate glaze icing.
posted:
11/17/2006
Very rich and good. I used sugar/fat free pudding and lite whipped topping and worked great. My stars looked horrible, I'll skip those next time, they just melted and looked weird. Don't try to spread the frosting, just let it drizzle from the top.
posted:
11/17/2006
This recipe is a nice delitefull one to enjoy making. I added the raspberries to my topping with the chocolate turned out to be just as good. My family will enjoy this for years to come ....
posted:
11/14/2006
Fantastic cake! Tastes great...looks great and easy to make. Definitely a chocolate lover's favorite!
posted:
11/13/2006
Very delicious. Also very easy. My 12-year-old daughter made it and it was delicious. The icing tastes like fudge. I used a full package of semisweet chips instead (much cheaper) and almost a full 12-ounce container of Cool Whip - reserving 1/4 to serve on the side. Also, at that ratio, the icing is too much for the cake, so it can also be served on the side with the cut cake for those that have a large sweet tooth like me (never enough chocolate). I made it ahead and put in the refrigerator. The chocolate firms up and it is just like fudge. Same as someone else, the whipped cream stars didn't work for me either. It looked messy but tasted wonderful so it doesn't really matter. Better to serve the whipped cream as a dollop on top of a cut peice.
posted:
11/13/2006
I made this receipe out of curriosity. This was my first bunt cake ever so i was nervous. My guests raved about how moist it was and thoroughly enjoyed it. I also used rasberries and blackberries for the center coated in a couple teaspoons of suger to cut any bitter taste. guests loved the center as well as the cake.
posted:
11/12/2006
My guests raved about how rich it was. They liked the glaze especially. Easy to make and very moist and delicious.
posted:
11/10/2006
I made this cake for my daughter's birthday last Sunday. It was a big hit, family memebers want the reciepe so they can make it. I am not a big chocolate cake fan and I loved it. My girls took it to school the next day and everyone at their tables wanted to taste it. I used frozen rasberries instead of fresh. It was delicious. I am giving this a 11 stars out of ten.
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