Triple Chocolate Cake

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

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

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

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

4 egg s

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

1. 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.

2. 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.

3. 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.

Triple Chocolate Cake

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Instructions

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