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.
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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