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Triple-Chocolate Cake with Raspberry Sauce

 Triple-Chocolate Cake with Raspberry Sauce
Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. —Jenny Staniec, Oak Grove, Minnesota
12 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 4 eggs
  • 1-1/2 cups water
  • 1/2 cup canola oil
  • 1 cup (6 ounces) semisweet chocolate chips
  • RASPBERRY SAUCE:
  • 1 cup water
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • Confectioners' sugar

Directions

  • Preheat oven to 325°. In a large bowl, combine cake mix, pudding
  • mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on
  • medium 2 minutes. Fold in chocolate chips.
  • Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes
  • or until a toothpick inserted near center comes out clean. Cool 10
  • minutes before removing from pan to a wire rack to cool completely.

2 of 2

Triple-Chocolate Cake with Raspberry Sauce (continued)

Directions (continued)

  • Meanwhile, place water, raspberries and sugar in a blender; cover and
  • process until well blended. In a small saucepan, combine cornstarch
  • and lemon juice; stir in raspberry puree. Bring to a boil. Cook and
  • stir 2 minutes or until thickened. Refrigerate until serving.
  • Dust cake with confectioners' sugar. Serve with sauce. Yield: 12
  • servings (2-2/3 cups sauce).
Nutritional Facts: 1 slice with about 3 tablespoons sauce equals 466 calories, 19 g fat (5 g saturated fat), 71 mg cholesterol, 548 mg sodium, 74 g carbohydrate, 4 g fiber, 5 g protein.