Dessert

Triple-Chocolate Bliss Cake

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prep time

20 min

total time

2 hr

makes

18 servings, 1 piece (92 g) each

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photo by:

kraft

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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. (225 g) 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 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.

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rating

Made this for a family dinner, everyone raved over it. So easy and tasted delicious! Would definitely make this again.
posted by nipissing | on 3/30/2013

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My whole family loves this cake! I fell in love as soon as I had a slice. This is a welcome dessert in our family any day!
posted by malyea | on 2/14/2013

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I made this a hundred times and it is still a hit
posted by a cook | on 9/22/2011

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I have made this cake for my dads birthday EVERY year! He LOVES it and so does everyone else who has eaten it! It's the BEST chocolate cake ever! I didn't use the berries,cool whip or the bakers chocolate.I used chocolate chips instead and also chopped up some chocolate that i had.(dark chocolate)I just made a chocolate glaze(which is also another one of YOUR recipes)to put on top of it. Its definately a moist and puddingy cake. I make this cake many times throughout the year. Yummmmy!
posted by niomie | on 2/5/2011

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I have made this cake several times. It's a Big hit in our house :) It is easy to make and absolutely DELICIOUS !!!
posted by Vanessa1973 | on 5/5/2010

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I made this cake for a get together and everyone loved it..they said it tasted like a decadent brownie..will definitely make again. I've also tried it substituting a carrot cake mix, and butterscotch pudding mix for the chocoolate cake mix and pudding mix...it was delicious. I used white chocolate for the ganache topping and blended in a bit of cream cheese..what a great twist on a carrot cake!!
posted by tpredovic | on 3/24/2010

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Altho I used a good quality chocolate, the cake itself was on the tastless side & too moist & dense.
posted by CharlotteVC | on 12/26/2009

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I made this for my sister-in-law's birthday and everyone loved it, especially the choc-a-holic birthday girl! It plated it on a large, white, square plate and drizzled the chocolate glaze over the cake and plate and garnished with strawberries. It looked so fancy and everyone was really impressed.
posted by leena1220 | on 11/15/2009

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I hate to admit that I used a 'cake mix', but it was fantastic. I have a few chocoholics in the family, so I iced the entire cake. Not overly sweet, and it seemed to help keep the cake moist. Excellent recipe, so easy!
posted by tookaty | on 9/25/2009

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I baked it in a 9x13 pan, and iced it with cream cheese icing and it tasted great. moist, rich, and sweet; the perfect chocolate cake. I've made this cake twice already and I'm definitely going to make it again!
posted by mistikmajik | on 3/31/2009