Lunch With Loni

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Triple Chocolate Bliss Cake February 21, 2010

Filed under: Uncategorized — lonislens @ 9:10 pm

This cake IS bliss…at least for those of you who share my chocolate obsession.  Ridiculously easy to make, it will quickly satisfy a chocolate craving.

Of course I took the cake to work and forgot to take a photo, but it came out of my silicone bundt pan easily and looked just fine.  It was a big hit at work.

Recipe courtesy of: Breakstone’s (at allrecipes.com)

Original recipe located at: http://allrecipes.com/Recipe/Breakstones-Triple-Chocolate-Bliss-Cake/Detail.aspx

Ingredients

  • 1 package (2-layer size) chocolate cake mix
  • 1 cup BREAKSTONE’S Reduced Fat Sour Cream (of course it says Breakstone’s because that is who provided the recipe, but I used a different low-fat sour cream and don’t tell them, but it turned out just fine!)
  • 1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
  • 4 eggs
  • 1/2 cup oil
  • 1/2 cup water
  • 3 cups thawed COOL WHIP Whipped Topping, divided 
  • 1 (8 ounce) package BAKER’S Semi-Sweet Chocolate  (I used one bag of Ghirardelli semi-sweet chocolate chips)
  • 1 1/2 cups raspberries (I didn’t have these on hand and I think it’s fine without them)

Directions

  1. Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
  2. Fold in approximately 2/3 of the bag of chocolate chips.  The recipe does not call for chocolate chips IN the cake, but I like it.  You can also not do the glaze on top if you’re feeling lazy and the chocolate chips in the cake make up for it.  Pour into prepared pan.
  3. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
  4. Reserve 2 Tbsp. of the whipped topping. 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 min. Drizzle over cake.  I wound up mixing approximately 1.5 cups of the whipped topping with the remaining 1/3 bag of chocolate chips and drizzling it over the cake.  I liked the glaze…the texture may have been a bit “thicker” than the original recipe, but it was decadently rich and had a not-too-sweet dark chocolate flavor.
  5. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake.  I didn’t do any of this!
  6. Store leftover cake in refrigerator.

YUMMM!!!

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