Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination.
—Jenny Staniec, Oak Grove, Minnesota
Triple-Chocolate Cake with Raspberry Sauce Recipe
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 12 servings
Ingredients
[post_ads_2]
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 (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
[post_ads_2]
- 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.
- 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
[post_ads_2]
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.
Courtesy: Taste of Home
