Chocolate Bliss Bundt Cake & Raspberry Sauce

Mary Mary

By
@MaryCanada

This is my version of the popular Chocolate Bliss Bundt cake with Raspberry Sauce.

Absolutely decadent; remains very moist until the last crumb is eaten (3 days later). Makes your tastebuds sing!

Unfortunately I did not think of taking a picture of this mouth-watering dessert.


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Comments:

Cook:

1 Hr

Method:

Bake

Ingredients

1 box
chocolate cake mix
1 c
low-fat sour cream
1 pkg
chocolate instant pudding
4
large eggs
1/2 c
oil
1/2 c
water
3 c
thawed cool whip
1 pkg
8 oz semi-sweet chocolate chips
fresh raspberries (optional)
whipped topping (optional)

RASPBERRY SAUCE:

2 c
raspberries (fresh or frozen)
1/4 c
sugar
2 Tbsp
orange juice
2 Tbsp
cornstarch
1 c
cold water

Directions Step-By-Step

1
Preheat oven to 350F - Grease bundt pan lightly.

Add cake mix, sour cream, instant pudding, eggs, oil and water; mix on low speed until moistenened then about 2 min. on medium speed - pour into prepared Bundt pan.
2
bake 50 - 60 min until toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack until completely cooled. Place cooled cake on a serving platter.
3
Combine Cool Whip and chocolate chips in a microwaveable bowl and microwave on high for 1 1/2 to 2 minutes until chocolate is completely melted - stir well and frost cake completely. - - - Place in refrigerator until dessert time! Top with raspberry sauce & a little dollop of whipped topping for a finishing touch.
4
For the Raspberry Sauce:
Mix raspberries, sugar and orange juice in pot. Whisk the cornstarch in the cold water until smooth. Add this to the raspberries and bring to a boil. Simmer about 5 to 10 minutes while stirring constantly until desired consistency is reached. The sauce will thicken further as it cools. Using a blender or hand-held immersion blender, puree sauce. You can strain through a fine sieve at this point but we don't mind the seeds so I didn't bother doing this. Serve sauce warm or cold. Keep lefover sauce covered in glass container in the refrigerator for up to 2 weeks.
5
To serve, add a slice of the cake on the dessert plate, spoon some raspberry sauce over top. A little dollop of whipped cream and enjoy!

Cover and refrigerate leftover cake.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: English
Hashtag: #raspberry