This triple chocolate cake recipe drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving.
How To Make Triple Chocolate Bliss Cake
Ingredients
- 1 pkg chocolate cake mix, 2 layer size
- 1 cup sour cream, reduced fat
- 1 pkg chocolate instant pudding mix, 4 serving size
- 4 eggs
- 1/2 cup oil
- 1/2 cup water
- 3 cup whipped topping, thawed, divided
- 8 oz semi-sweet chocolate
- 1 1/2 cup raspberries
Instructions
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Preheat oven to 350 degrees. Lightly grease 12-cup fluted tube pan or 10-inch tube pan.
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Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
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Pour into prepared pan. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes.
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Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
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Reserve 2 Tbs. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake.
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Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Nutrition
- Sugar: 19g
- :
- Calcium: 87mg
- Calories: 482kcal
- Carbohydrates: 31g
- Cholesterol: 99mg
- Fat: 37g
- Fiber: 4g
- Iron: 2mg
- Potassium: 294mg
- Protein: 7g
- Saturated Fat: 14g
- Sodium: 78mg
- Vitamin A: 340IU
- Vitamin C: 6mg
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