Breakstones Triple Chocolate Bliss Cake
- 1 box chocolate cake mix
- 1 cup sour cream
- 1 pkg. (4 serving size) Chocolate Instant Pudding
- 4 eggs
- 1/2 cup oil
- 1/2 cup water
- 3 cups thawed Cool Whip Whipped Topping, divided
- 1 (8ounce) package Baker's Semi-Sweet Chocolate
- 1 1/2 cups raspberries
Preheat oven to 350. Lightly grease or use Bakers Joy on a 12 cup fluted tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 tbs. of the whipped topping. Microwave remaining whipped topping and chocolate in 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 reserved whipped topping by scant teaspoonfuls, around top of cake. Create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Note: I did not use the raspberries in this recipe. It is a very good chocolate cake. But is best made the day before so as to let the icing set up.