Triple Chocolate Bliss Cake – a delicious recipe with chocolate cake mix, sour cream, packagejello instant chocolate pudding mix, eggs, vegetable oil, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Lightly grease 12 cup fluted tube pan or 10 inch tube pan.
3
Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened.
4
Beat on medium speed 2 minutes, scraping bowl occasionally.
5
Pour into prepared pan.
6
Bake 50 minutes to 1 hour or until a toothpick comes out clean.
7
Cool 10 minutes; loosen from side of pan with knife or metal spatula and gently remove cake.
8
Cool completely on wire rack.
9
Place on serving plate.
10
Reserve 2 T. of the whipped topping.
11
Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
12
Drizzle over cake.
13
Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing toothpick through middle several times.
14
Spoon raspberries into center of cake.
15
Store leftover cake in refrigerator.
934
kcal
Calories
75
g
Fat
49
g
Carbs
19
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.
How did you like this recipe?
Thank you — your rating has been saved!
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 (18 ounce) box chocolate cake mix, 1 cup sour cream, 1 (3 ounce) packagejello instant chocolate pudding mix, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy