Triple Chocolate Bliss Cake

By marmar

Ingredients

• 1 pkg. (2 layer size) chocolate cake mix
• 1 cup sour cream
• 1 pkg. (3.9 oz.) jello chocolate instant pudding
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 3 cups thawed cool whip, divided
• 1 pkg. (8 oz.) semi-sweet cocolate
• 1 1/2 cups fresh raspberries

Details

Servings 18
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Heat oven to 350 degrees.

Beat all ingredients except cool whip, chocolate squares and berries in lare bowl with mixer until well blended. Pour into 12 cup fluted tube pan or 10" 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 for 10 minutes. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

Reserve 2 tbsp. cool whip. Microwave remaining cool whip and chocolate squares in microwaveable bowl on high for 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 cool whip around top of cake; draw toothpick through center of each to resemble a star. Fill center of cake with berries. Keep refrigerated.