Triple Chocolate Bliss Cake - cooking recipe

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 cup Breakstone's or Knudsen Sour Cream
1 pkg. (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
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 Baking Chocolate
11/2 cups raspberries

Preparation

PREHEAT oven to 350\u00b0F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. 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 min., scraping bowl occasionally. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min.; loosen from side of pan with knife or metal spatula and gently remove cake. Cool completely on wire rack. Place on serving plate.

RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 11/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.