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TRIPLE CHOCOLATE BLISS CAKE -- (Serves 16)
 

A little taste of heaven.  Very decadent, smooth, and absolutely yummy.  Nice for the holidays!

1 package chocolate cake mix
1 cup low fat or fat free sour cream
1 package (4 serving size) Jell-O chocolate flavored sugar-free instant pudding
4 eggs
½ cup vegetable oil
½ cup water
3 cups thawed Lite Cool Whip
1 package (8 ounces) Baker’s semi-sweet baking chocolate
6 ounces of raspberries 

  1. Preheat oven to 350 degrees.  Lightly grease 12-cup bundt pan.
  2. Beat all ingredients except whipped topping, chocolate, and raspberries in a large bowl with an electric mixer on low speed just until moistened.  Beat on medium speed for 2 minutes, scraping bowl down occasionally.  Pour into bundt pan.
  3. Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean.  Cool 10 minutes.  Loosen from side of pan with knife and gently remove cake. 
  4. Cool cake completely on wire rack.  Place on a serving plate.
  5. Reserve 2 tablespoons of the Cool Whip.  Microwave the remaining Cool Whip and chocolate in a microwaveable bowl on high for 1.5 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
  6. Drizzle over cake.  Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake.
  7. Create a star shape by drawing a toothpick through the middle several times. 
  8. Spoon raspberries into center of cake.
  9. Store left-over cake (ha!) in refrigerator.