BREAKSTONE'S Triple Chocolate Bliss Cake

BREAKSTONE'S Triple Chocolate Bliss Cake


"This triple chocolate cake drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving."


2 h servings 329 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. 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.
  2. 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.
  3. Reserve 2 Tbsp. 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 min. 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.
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  • Kraft Kitchens Tips:
  • Size-Wise: A serving of this sweet treat goes a long way on chocolate flavor.
  • How to: If you don't have a traditional cake plate or pedestal plate to serve this cake on, any large round plate will do. Just cover the plate with an inexpensive paper doily.
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  1. 71 Ratings


I have been making this recipe for years! Don't worry about what kind of sour cream you use though! Only difference from my recipe is that I use half a cup of strong coffee instead of water! ...

I have made this recipe for years and it is delicious. ONLY, I have never put sourcream in it. I use a choc cake mix, sm. pkg of choc. inst. pudding(nofat, no sugar), and 1 bag of choc chips, ...

This cake is wonderful. I followed the recipe almost exactly, except that I used chocolate fudge cake mix because that is what I had on hand and I added a touch of cocoa powder to the batter. ...

Amazingly delicious cake whose crowning glory is the FROSTING you make with the chocolate and Cool Whip (and it makes a LOT of it). I plan to use just that portion as a separate recipe for frost...

My Mom has been making this cake as long as I can remember but she adds chocolate chips and doesn't make the ganache. I being the chocolate adict that I am, added the chips and the ganache. I am...

"What you put in, you get out" The artificial tasting ingredients such as cake mix and instant pudding don't disappear with the addition of the other ingredients as I had hoped. SO if you are lo...

Everyone loved it. Fantastic! Didn't make any changes.

This is the best chocolate cake recipe I've ever made, and my family said it was the BEST cake they'd ever had! (And my sister wants to be a chef, and my aunt prides herself - appropriately - on...

I've been making this for years but without the choc topping, I always stir in 1 cup of mini choc chips before pouring into the pan. Very moist and sure to satisfy a chocoholic, I'm anxious to ...