Triple Chocolate Bliss Cake
serves 18• 1 pkg. (2-layer size) chocolate cake mix
• 1 c. sour cream
• 1 pkg. (3.9 oz.) chocolate instant pudding
• 4 eggs
• 1/2 c. oil
• 1/2 c. water
• 3 c. whipped topping, thawed, divided
• 1 pkg. (8 squares) semi-sweet chocolate
• 1 1/2 c. fresh raspberries
Heat oven to 350 F.
Beat all ingredients except whipped topping, chocolate squares, and berries in a large bowl with mixer until well blended. Pour into 12-c fluted tube pan or 10-in. tube pan sprayed with cooking spray.
Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
Reserve 2 T. whipped topping. Microwave remaining whipped topping and chocolate squares 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. Immediately drop scant teaspoonfuls of the reserved whipped topping around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berried. Keep refrigerated.
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