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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BevZad

posted:11/18/2006

Easy, good very chocolate cake! Loved it! I didn't use the rasberries, I made a thick chocolate glaze icing.

jswinks

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.

Southernmamaof4

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 ....

a cook

posted:11/14/2006

Fantastic cake! Tastes great...looks great and easy to make. Definitely a chocolate lover's favorite!

amyr4900

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.

SSeiler6306

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.

Kathylowder

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.

girls318

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.

OliviaCD

posted:11/9/2006

This was GREAT! Very rich though. A small piece goes a long way. Would be very good with a nice cup of coffee. I didn't add any fruit, just made the cake and frosting. Served it warm after dinner. My 17 year old son loved it. I think he ate a 1/4 of the cake. Took the rest to work the next day and my co-workers ate it up. I was told it was a homerun.

a cook

posted:11/8/2006

Wonderful cake!! We didn't think the icing was sweet enough but loved the cake itself!! I drizzled raspberry pie filling over the cake also and it added a wonderful flavor. It was a wonderful hit each time I have made it!