Chocolate cake recipeeeee...!!!

What you need:

1pkg.  (2-layer size) chocolate cake mix

1cup  BREAKSTONE'S or KNUDSEN Sour Cream

1pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

4  eggs

1/2cup  oil

1/2cup  water

3cups  thawed COOL WHIP Whipped Topping, divided

1pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate

1-1/2cups  fresh raspberries

Instructions:

BEAT all ingredients except COOL WHIP, chocolate squares and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

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. Transfer to plate.

RESERVE 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate squares 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. 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. Keep refrigerated.

A little tips-

WISE A serving of this sweet treat goes a long way on chocolate flavor.SPECIAL EXTRAIf you don't have a traditional cake plate or pedestal plate to serve this cake on, you can use any large round plate instead. Just cover the plate with an inexpensive paper doily before topping with the cake.