1 pkg chocolate cake mix, 2 layer size
1 cup sour cream, reduced fat
1 pkg chocolate instant pudding mix, 4 serving size
4 eggs
1/2 cup oil
1/2 cup water
3 cup whipped topping, thawed, divided
8 oz semi-sweet chocolate
1 1/2 cup raspberries
Preheat oven to 350 degrees. Lightly grease 12-cup fluted tube pan or 10-inch tube pan.
Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
Pour into prepared pan. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes.
Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbs. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake.
Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Sugar: 19g
:
Calcium: 87mg
Calories: 482kcal
Carbohydrates: 31g
Cholesterol: 99mg
Fat: 37g
Fiber: 4g
Iron: 2mg
Potassium: 294mg
Protein: 7g
Saturated Fat: 14g
Sodium: 78mg
Vitamin A: 340IU
Vitamin C: 6mg
