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

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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.

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kmr435

posted:2/15/2007

I made this for Valentine's Day at work only made cupcakes instead of a whole cake. I made a buttercream-cream cheese frosting with mini m&ms on top. Everyone loved them! They were a big hit.

flgators469

posted:2/13/2007

I made this for a birthday at work and it was a hit. I used strawberries instead of the raspberries and it was delicious. I have been asked several times to make another one and bring it in.

softballmomof2

posted:2/11/2007

We made the cake for a Baby Shower we were giving and had numerous requests for a copy of the recipe. Instead of a Chocolate Cake Mix we used a Marble Mix and Vanilla Instant pudding. We also did not use any fruit - the cake was the hit of the party!

queen_g04

posted:2/4/2007

Just by looking at the picture is an understatement. If pictures could talk it would say that I am moist and satisfying. If you like the way the picture looks then enjoy the cake. The children will love it. Not a raspberry fan so I used strawberrys it still was good. The icing was simple to do also my children helped Thanks

salim2

posted:2/3/2007

After receiving my holiday issue of the kraft magazine, I followed this recipe to the letter with the exception of the rasperries. It is wonderful. It speaks for itself. It is very easy to create and a true crowd pleaser. I will definitely recommend this and will certainly make again.

GottaHaveCheese

posted:1/31/2007

Throw out all your other chocolate cake recipes. This is the only one you need. I made this cake (sans raspberries--I don't care for fruit with chocolate). It was so easy (a piece of cake) to make, and so delicious. The icing is almost superfluous, because the cake is moist and rich enough to be eaten alone. But, the light combo of whipped creme and chocolate dripped on it is--well, the icing on the cake. I didn't have a bunt or fluted pan, so before I made this I went to a cheap retail store and bought one of those new rubbery pans. I bought a fluted tube, but they're available in everything from muffin to spring form. I strongly suggest doing this. I think I paid about 12 bucks for it. I was able to simply peel the pan away from the cake, and present the end product beautifully. It looked like the picture Kraft provided (without the raspberries). Julie

a cook

posted:1/30/2007

Wow! I made this cake for a birthday and it was a huge hit! It was very easy to make, and SO delicious! The sour cream makes the cake really moist. I will definitely make this one again!!

BrendaGreeney

posted:1/27/2007

I made this for Christmas-- my whole family loved it! My mom, who hates baking, even asked for the recipe because it was so easy.

ronsribs

posted:1/23/2007

THIS IS VERY GOOD AND EASY CAKE TO MAKE.I HAVE BEEN REQUESTED TO BRING THIS CAKE TO POTLUCKS SEVERAL TIMES

javiations

posted:1/16/2007

Excellent cake, even for a baking rookie like me. :)