Triple-Chocolate Bliss Cake – a delicious recipe with chocolate cake mix, sour cream, eggs, vegetable oil, water, Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Beat first 6 ingredients in large bowl with mixer until blended.
3
Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
4
Bake 50 min.
5
to 1 hour or until toothpick inserted near centre comes out clean.
6
Cool cake in pan 10 min.
7
; loosen from sides of pan.
8
Invert cake onto wire rack; carefully remove pan.
9
Cool cake completely; place on plate.
10
Reserve 2 Tbsp.
11
Cool Whip.
12
Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
13
or until chocolate is completely melted and mixture is well blended, stirring after each minute; drizzle over cake.
14
Immediately drop small spoonfuls of the reserved Cool Whip onto top of cake; swirl gently with toothpick.
15
Fill centre of cake with raspberries just before serving.
1343
kcal
Calories
98
g
Fat
94
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. (2-layer size) chocolate cake mix, 1 cup sour cream, 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, 4 eggs, and more.
Yes, Triple-Chocolate Bliss Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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