Triple Chocolate Cake
Courtesy of Kraft Kitchens
Serve With:
Fresh Berries
Servings: 18
Prep Time: 20 Min.
Cook Time: 60 Min.
What you need:
* 1 pkg. (2-layer size) chocolate cake mix
* 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
* 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
* 4 eggs
* 1/2 c. oil
* 1/2 c. water
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
* 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
* 1-1/2 c. fresh raspberries
What to do:
1. Heat oven to 350°F.
2. Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
3. Bake 50 min. 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.
4. Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP 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 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 star. Fill center of cake with berries.
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