Saturday, June 29, 2013

Chocolate Bliss Cake

1 pkg.chocolate cake mix (I used chocolate fudge)
1 cup Sour Cream
1 pkg.  (3.9 oz.) Chocolate Instant Pudding (also used the chocolate fudge)
1/2 cup chocolate chips
4 eggs
1/2 cup  oil
1/2 cup  water
1 1/2 cups  thawed COOL WHIP Whipped Topping, divided
1 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
Fresh berries (optional I used strawberries)
Heat oven to 350ºF.
Beat all ingredients except COOL WHIP, chocolate and berries in large bowl with mixer until well blended. 

Pour into 12-cup bundt pan sprayed with cooking spray.
Bake 50-60 min 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.
Microwave 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. 

Fill center of cake with berries. Keep refrigerated.

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