Triple Chocolate Cake

Ingredients

• 1 cup knudsen cream sour
• 4  eggs 
• 1 pkg chocolate cake mix (2-layer size)
• 3.9 oz jell-o chocolate flavor pudding instant
• 0.5 cup oil 
• 1.5 cups raspberries fresh
• 8 oz baker's semi-sweet chocolate 
• 0.5 cup water 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• toothpicks
• microwave

Directions

1. Heat oven to 350F.
2. Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended.
3. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
4. Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely.
5. Transfer to plate.
6. Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
7. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.