BEST PUMPKIN PIE BARSCRUST/TOPPING:1 ½ c. flour½ c. light brown sugar½ t. baking soda½ t…
TRIPLE CHOCOLATE DELIGHT CAKE
| TRIPLE CHOCOLATE DELIGHT CAKE | Print |
Recipe By: Alice Morrow
TRIPLE CHOCOLATE DELIGHT CAKE
Ingredients
- 1 pkg. (2-layer) chocolate cake mix
- 1 c. sour cream
- 1 (3.9-oz.) pkg. Jell-O Chocolate Instant Pudding
- 4 eggs
- ½ c. oil
- ½ c. water
- 3 c. Cool Whip, thawed, divided
- 1 pkg. (8 squares) Baker’s semi-sweet chocolate
- 1 ½ c. fresh raspberries
Instructions
- Heat oven 350.
- Beat all ingredients except cool whip, chocolate squares and berries in large bowl with mixer on low speed just until moistened.
- Beat on medium for 2 minutes, stopping to scrape bottom and sides as needed.
- Pour into greased 12 c. fluted tube pan.
- Bake 50 minutes to 1 hour until toothpick inserted comes out clean.
- Cool cake in pan 10 minutes. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to serving platter.
- Reserve 2 T. cool whip. Microwave remaining cool whip and chocolate squares in bowl on HIGH for 1 ½ 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. You can draw a toothpick though middle of cool whip to resemble a star.
- Fill center of cake with berries. Keep refrigerated.
Notes
*****You can change up the berries.
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