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.
Provided by My Food and Family
Categories Home
Time 2h
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BREAKSTONE'S TRIPLE CHOCOLATE BLISS CAKE
This triple chocolate cake drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving.
Provided by Allrecipes Member
Time 2h
Yield 18
Number Of Ingredients 9
Steps:
- 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. Pour into prepared pan.
- 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.
- 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. 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. Store leftover cake in refrigerator.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 37.8 g, Cholesterol 47.5 mg, Fat 18.8 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 7.1 g, Sodium 354.3 mg, Sugar 24.1 g
BREAKSTONE'S TRIPLE CHOCOLATE BLISS CAKE
This triple chocolate cake drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving.
Provided by Allrecipes Member
Time 2h
Yield 18
Number Of Ingredients 9
Steps:
- 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. Pour into prepared pan.
- 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.
- 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. 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. Store leftover cake in refrigerator.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 37.8 g, Cholesterol 47.5 mg, Fat 18.8 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 7.1 g, Sodium 354.3 mg, Sugar 24.1 g
BREAKSTONE'S TRIPLE CHOCOLATE BLISS CAKE
This triple chocolate cake drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving.
Provided by Allrecipes Member
Time 2h
Yield 18
Number Of Ingredients 9
Steps:
- 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. Pour into prepared pan.
- 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.
- 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. 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. Store leftover cake in refrigerator.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 37.8 g, Cholesterol 47.5 mg, Fat 18.8 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 7.1 g, Sodium 354.3 mg, Sugar 24.1 g
BREAKSTONE'S TRIPLE CHOCOLATE BLISS CAKE
This triple chocolate cake drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving.
Provided by Allrecipes Member
Time 2h
Yield 18
Number Of Ingredients 9
Steps:
- 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. Pour into prepared pan.
- 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.
- 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. 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. Store leftover cake in refrigerator.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 37.8 g, Cholesterol 47.5 mg, Fat 18.8 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 7.1 g, Sodium 354.3 mg, Sugar 24.1 g
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