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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terajones1

posted:1/15/2007

Absolutely wonderful!

AylinNasit

posted:1/15/2007

THIS LOOKS SO GOOD

beebal1

posted:1/11/2007

I took this cake to a Christmas dinner. It was a hit, I received several compliments, even from my mom who is an excellent baker/cook.

posted:1/9/2007

I was very confused about the whipped topping. Divided into what quantities and how much. 3 cups was a lot to only mix a few table spoons into the chocolate, and drop enough to make a few stars as pictured. Did the rest go into the batter? There is also confusion about whether the pudding mix is added dry or prepared. Also when I mixed the whipped topping with the chocolate and warmed it, it created a curtling reaction and became lumpy. I used the topping at serving time, which did worked nicely and the guests liked it. I'd make it again despite the confusion. <<< Response from Kraft Kitchens Expert, Wendy ~ 1) 2 Tbsp. of COOL WHIP is used for stars, the rest (3 cups minus 2 Tbsp.) is melted to make the glaze - this should solve the curdling issue. 2) Pudding is added dry. >>>

h2barbie920

posted:1/6/2007

This cake was fabulous!!! I took it to work for a christmas "carry-in". Everyone wanted the receipe. Your Chocolate truffles made with Oreo Cookies were awesome also!!! I have added them both to MY cookbook of "favorite" receipe!! Thank you for sharing and bravo to you all at Kraft foods!!

bdcartwrights

posted:1/2/2007

I vow to never make a "plain" chocolate cake again. I will put the "additions" in every cake I make. This will definitely be one to pass on to family. I think can even play with white choc. and flavored cool-whip. WOW the tasty possibilities.

a cook

posted:1/2/2007

Very rich, and got great reviews both times I have made it. So easy to make - will definitely make again.

a cook

posted:12/29/2006

Extremely moist, easy to make and looks wonderful.

a cook

posted:12/29/2006

I made this for Thanksgiving and it was a hit. The cake was unbelievably moist. Will be making it again for New Year's Eve.

ottney

posted:12/28/2006

easy, delicious, and beautiful dessert... Looks like it came from a bakery.... My son said " Did you make that?".... Highly recommend , very easy to make.