Chocolate Bliss Bundt Cake Food

CHOCOLATE BLISS BUNDT CAKE & RASPBERRY SAUCE

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.

CHOCOLATE BLISS BUNDT CAKE

Steps:

• 1. Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
• 2. In large bowl, mix dry cake ingredients.
• 3. Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
• 4. Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
• 5. Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• 6. Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
• 7. Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
• 8. Store covered at room temperature. **you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**
• 9. ***BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch** 1 box Betty Crocker SuperMoist chocolate fudge cake mix 3/4 cup chocolate milk 1/3 cup butter, melted 3 eggs 8 oz sour cream 1 box (4 serving size) chocolate fundge instant pudding mix 1 bag (12 oz) semisweet chocolate chips Combine all items except chocolate chips; stir them in by hand last. Spoon into cake. Follow remaining instructions above for ganache glaze, etc.

CHOCOLATE BLISS BUNDT CAKE!

Steps:

• 1. 1 Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan. 2 In large bowl, mix dry cake ingredients. 3 Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick. 4 Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center. 5 Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. 6 Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake. 7 Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake. 8 Store covered at room temperature.