CHOCOLATE BLISS BUNDT CAKE & RASPBERRY SAUCE

Chocolate Bliss Bundt Cake & Raspberry Sauce image

This is my version of the popular Chocolate Bliss Bundt cake with Raspberry Sauce. Absolutely decadent; remains very moist until the last crumb is eaten (3 days later). Makes your tastebuds sing! Unfortunately I did not think of taking a picture of this mouth-watering dessert.

Provided by Mary Mary

Time 1h

Number Of Ingredients 16

Ingredients

1 box chocolate cake mix
1 c low-fat sour cream
1 pkg chocolate instant pudding
4 large eggs
1/2 c oil
1/2 c water
3 c thawed cool whip
1 pkg 8 oz semi-sweet chocolate chips
fresh raspberries (optional)
whipped topping (optional)
RASPBERRY SAUCE:
2 c raspberries (fresh or frozen)
1/4 c sugar
2 Tbsp orange juice
2 Tbsp cornstarch
1 c cold water

Steps:

1. Preheat oven to 350F - Grease bundt pan lightly. Add cake mix, sour cream, instant pudding, eggs, oil and water; mix on low speed until moistenened then about 2 min. on medium speed - pour into prepared Bundt pan.
2. bake 50 - 60 min until toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack until completely cooled. Place cooled cake on a serving platter.
3. Combine Cool Whip and chocolate chips in a microwaveable bowl and microwave on high for 1 1/2 to 2 minutes until chocolate is completely melted - stir well and frost cake completely. - - - Place in refrigerator until dessert time! Top with raspberry sauce & a little dollop of whipped topping for a finishing touch.
4. For the Raspberry Sauce: Mix raspberries, sugar and orange juice in pot. Whisk the cornstarch in the cold water until smooth. Add this to the raspberries and bring to a boil. Simmer about 5 to 10 minutes while stirring constantly until desired consistency is reached. The sauce will thicken further as it cools. Using a blender or hand-held immersion blender, puree sauce. You can strain through a fine sieve at this point but we don't mind the seeds so I didn't bother doing this. Serve sauce warm or cold. Keep lefover sauce covered in glass container in the refrigerator for up to 2 weeks.
5. To serve, add a slice of the cake on the dessert plate, spoon some raspberry sauce over top. A little dollop of whipped cream and enjoy! Cover and refrigerate leftover cake.