Triple Chocolate Bliss Cake Recipes

TRIPLE CHOCOLATE CAKE

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.

TRIPLE CHOCOLATE BLISS CAKE

Steps:

• Preheat oven to 350.
• 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 a toothpick comes out clean.
• Cool 10 minutes; loosen from side of pan with knife or metal spatula and gently remove cake.
• Cool completely on wire rack.
• Place on serving plate.
• Reserve 2 T. 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 minute.
• Drizzle over cake.
• Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing toothpick through middle several times.
• Spoon raspberries into center of cake.
• Store leftover cake in refrigerator.

TRIPLE CHOCOLATE BLISS CAKE

Steps:

• PREHEAT oven to 350°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 min., scraping bowl occasionally. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min.; loosen from side of pan with knife or metal spatula and gently remove cake. Cool 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 1½ to 2 min. 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 toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

CHOCOLATE BLISS MARBLE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool., In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended., In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture., Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. , Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.