Real Recipes From Real Home Cooks ®

chocolate bliss bundt cake & raspberry sauce

★★★★★ 1
a recipe by
Mary Mary
Ontario Canada, MI

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.

★★★★★ 1
cook time 1 Hr
method Bake

Ingredients For chocolate bliss bundt cake & raspberry sauce

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

How To Make chocolate bliss bundt cake & raspberry sauce

  • 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.

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