Triple-Chocolate Cake with Raspberry Sauce
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 12 servings (2-2/3 cups sauce).
Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. —Jenny Staniec, Oak Grove, Minnesota
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 large eggs
-
1-1/2 cups water
-
1/2 cup canola oil
-
1 cup 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
-
1.
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.
-
2.
Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
-
3.
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.
-
4.
Dust cake with confectioners' sugar. Serve with sauce.
Nutrition Facts
1 slice with about 3 tablespoons sauce: 466 calories, 19g fat (5g saturated fat), 71mg cholesterol, 548mg sodium, 74g carbohydrate (52g sugars, 4g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC