Triple-Chocolate Cake with Raspberry Sauce

By carvalhohm

Ingredients

• RASPBERRY SAUCE:
• 1 package chocolate cake mix (regular size)
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (3.4 ounces) instant chocolate pudding mix
• 4 eggs
• 1-1/2 cups water
• 1/2 cup canola oil
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup water
• 2 packages (10 ounces each) frozen sweetened raspberries, thawed
• 1 tablespoon sugar
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• Confectioners' sugar

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips.

Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving.

Dust cake with confectioners' sugar. Serve with sauce. Yield: 12 servings (2-2/3 cups sauce).

1 slice with about 3 tablespoons sauce equals 466 calories, 19 g fat (5 g saturated fat), 71 mg cholesterol, 548 mg sodium, 74 g carbohydrate, 4 g fiber, 5 g protein