Triple-Chocolate Cake with Raspberry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. âJenny 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 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:
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 near 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. Yield: 12 servings (2-2/3 cups sauce).
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