Sunday, December 10, 2006

Triple Chocolate Bliss Cake

I made this cake yesterday for the Andersen's Christmas party. It was delicious! I highly recommend it for anyone who likes chocolate. It turned out so moist! I didn't add the raspberries but I did attempt the white stars. Big mistake. They didn't turn out anything like the picture. Also, make sure to spray the whole pan. I ran out of cooking spray so only half the cake came out nice and clean. If you make it, let me know what you think!

Kraft's Chocolate Bliss Cake

1 pkg. chocolate cake mix
1 cup sour cream
1 pkg. (4-serving size) chocolate flavor instant pudding & pie filling
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed whipped topping, divided
1 pkg. (8 squares) semi-sweet baking chocolate
1-1/2 cups raspberries

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. 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.


Steve said...

Steven says: That cake was freeeeeeeeeeeakin good!

Anonymous said...

YUM!!! I can't wait to try this cake. I saw it in the Kraft Food and Family cookbook but I didn't know how it would turn out. I will have to try it now. Do you love the Kraft Food and Family magazine as much as I do? If so, try that Coolwhip Jell-O mold from the Thanksgiving magazine. It is delicious. However, use cranberry or raspberry Jell-O instead of Cherry.

Susan said...

I don't even really like cake but for sure a 5 star, thumbs up, good times....and of course Lindsey always makes the best stuff. Everyone at the party just loved it. Lindsey you need to put the apple crisp recipe you made the other day on your blog too.

Anonymous said...

Glad you were assignmed a dessert for the Seare party, too. That cake was fabulous!

Anonymous said...

We made it for my husbands birthday on Saturday. It was sooooo good. Very rich (but not too rich!) & moist.

My frosting didn't turn out as thick as in the picture, but it was still good. I also was completely unable to make the stars, but settled for swirling the cool whip into the frosting with my toothpick.

The raspberries added a nice touch - LOL - especially for my daughter who loves raspberries!