Triple Chocolate Bliss Cake

It's no secret that chocolate is a food group here in our home. Which is why I usually only make desserts if we have company or are heading to a family gathering. If I made this for dessert for just my family I'm pretty sure we would skip dinner...

This is a big fudgy cake with a decadent glaze. It's super-easy to make, but be sure to grease your bundt pan very well. The first time I made this it stuck to the pan and it's so dense that it fell apart. Check out this post for the Pan Release recipe I use.

I got this recipe from Kraft. They use raspberries in the center as a garnish in the recipe.

Prep Time: 20 min
Total Time: 2 hr
Makes: 18 servings, one slice each

What You Need

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) BAKER'S Semi-Sweet Chocolate
1-1/2 cups raspberries (or other fruit, optional) to garnish

Make It

PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube 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.

Spoon raspberries (or other fruit) into center of cake. Store leftover cake in refrigerator.