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Triple-Chocolate Bliss Cake

Triple-Chocolate Bliss Cake recipe
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photo by:
kraft
recipe by: kraft

What You Need

1 pkg. (2-layer size) chocolate cake mix
1 cup sour cream
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
4 eggs
1/2 cup vegetable oil
1/2 cup water
3 cups thawed Cool Whip Whipped Topping, divided
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate
1-1/2 cups fresh raspberries

Make It

HEAT oven to 350°F.

BEAT first 6 ingredients in large bowl with mixer until 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 centre comes out clean. Cool cake in pan 10 min.; loosen from sides of pan. Invert cake onto wire rack; carefully remove pan. Cool cake completely; place on plate.

RESERVE 2 Tbsp. Cool Whip. Microwave remaining Cool Whip and chocolate squares 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 small spoonfuls of the reserved Cool Whip onto top of cake; swirl gently with toothpick. Fill centre of cake with raspberries just before serving.

kraft kitchens tips

Festive Cake Plate
If you don't have a traditional cake plate or pedestal plate to serve this cake on, any large round plate will do. Just cover the plate with an inexpensive paper doily.
Size-Wise
A serving of this sweet treat goes a long way on chocolate flavour.

nutritional information

K:2902v8ec:95337

most recent review

"I made this a hundred times and it is still a hit"
reviewed by: cook
on: 9/22/2011
 cook

use what's on hand

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