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14 servings, 1 piece (122 g) each
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Substitute 1 pkg. (170 g) Baker’s White Chocolate or 1 pkg. (170 g) Baker's Premium 70% Cacao Dark Chocolate for the Cadbury Chocolate. Pour all the melted chocolate into holes in cake and omit the chocolate drizzle garnish.
Substitute whipping cream for the half-and-half.
A serving of this sweet treat goes a long way on chocolate flavour.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
One word to describe this cake - perfection. The rich, chocolate cake with decadent ******* chocolate in each bite makes for a deliciously chewy and moist cake. Compiled together with the fluffy whipped cream and raspberries on top, it's just heavenly. Definitely one of my favourite cakes, very easy to prepare, and I love it!
This was so easy to make. Made this twice now, never got to taste it on both occasions but everyone raved about it. I put whipped cream on top instead of the cool whip and added some chocolate espresso beans along with the raspberries and drizzled chocolate. Looked fantastic and will definitely be making this again.
My hubby just made this cake tonight and it turned out fantastic!!! It looked perfect and it tasted amazing. Will definitly make again! See pic for how it turned out!