1 pkg. (2-layer size) chocolate cake mix

1 cup sour cream

1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

4 eggs

1/2 cup vegetable oil

1/2 cup water

3 cups thawed Cool Whip Whipped Topping, divided

1 pkg. (225 g) Baker’s Semi-Sweet Chocolate

1-1/2 cups fresh raspberries


Heat oven to 350°F.

Beat first 6 ingredients 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 centre comes out clean. Cool cake in pan 10 min.; loosen from sides of pan. Invert cake onto wire rack; carefully remove pan. Cool cake completely; place on 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 small spoonfuls of the reserved Cool Whip onto top of cake; swirl gently with toothpick. Fill centre of cake with raspberries just before serving.


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