Monday, December 1, 2008

Triple Chocolate Bliss Cake

Tonight we had some friends over for desert. I love making desert for people who make you feel like you're some super woman baking queen...these people do that! I'm posting this recipe embarrased at how easy it actually is, yet it will make you look like a queen too (if you want to be a queen!).

Triple Chocolate Bliss Cake

1 pkg. (2-layer size) 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 whipped topping, divided
1 pkg. (8 squares) semi-sweet chocolate chips
1-1/2 cups raspberries (optional)
PREHEAT oven to 350°F. Lightly grease a bundt 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 wooden toothpick inserted near center comes out clean. Cool in pan 10 min. 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 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 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 wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

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