Name: Triple Chocolate Cake
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 18 servings
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 cup sour cream; 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding; 4 eggs; 1/2 cup oil; 1/2 cup water; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided; 2 pkg. (4 oz. each) BAKER&#39;S Semi-Sweet Chocolate, broken into pieces; 1-1/2 cups fresh raspberries

249 Review(s)

2 Hr(s) (incl. cooling)

20 Min(s) Prep

1 Hr(s) 40 Min(s) Cook

Triple the chocolate for triple the tastiness with Triple-Chocolate Cake! Top off your Triple Chocolate Cake with fresh berries for a yummy dessert.

What You Need

Select All

18 servings

Original recipe yields 18 servings

1 pkg. (2-layer size) chocolate cake mix

1 cup sour cream

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

4 eggs

1/2 cup oil

1/2 cup 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 cups fresh raspberries

Let's Make It

Heat oven to 350ºF.

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.

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.

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.

Kitchen Tips

Tip 1

Size Wise

A serving of this sweet treat goes a long way on chocolate flavor.

Tip 2

Special Extra

If you don't have a traditional cake plate or pedestal plate to serve this cake on, you can use any large round plate instead. Just cover the plate with an inexpensive paper doily before topping with the cake.

Tip 3

Substitute

Prepare using BREAKSTONE'S Reduced Fat or light sour cream.

Nutrition

Calories

310

Calories From Fat

% Daily Value*

Total Fat 17g

22%

Saturated Fat 8g

40%

Trans Fat 0g

Cholesterol 50mg

17%

Sodium 290mg

13%

Total Carbohydrates 38g

14%

Dietary Fiber 2g

Sugars 24g

48%

Protein 4g

Vitamin A

Vitamin C

Calcium

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

18 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.