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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
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    12 servings (2-2/3 cups sauce)

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

  • 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 in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  • 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.
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.

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