chocolate bliss bundt cake & raspberry sauce
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.
prep time
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 box chocolate cake mix
- 1 cup low-fat sour cream
- 1 package chocolate instant pudding
- 4 - large eggs
- 1/2 cup oil
- 1/2 cup water
- 3 cups thawed cool whip
- 1 package 8 oz semi-sweet chocolate chips
- - fresh raspberries (optional)
- - whipped topping (optional)
- RASPBERRY SAUCE:
- 2 cups raspberries (fresh or frozen)
- 1/4 cup sugar
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 1 cup cold water
How To Make chocolate bliss bundt cake & raspberry sauce
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Step 1Preheat 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.
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Step 2bake 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.
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Step 3Combine 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.
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Step 4For 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.
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Step 5To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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