A Kraft birthday cake for my friend Karin (and for those of you keeping score and paying attention yes, it’s the same Karin who won the green prize pack!) Today is Karin’s birthday and we had book group scheduled for tonight and she said she wasn’t coming because it was her birthday so I bribed her with cake! Happy Birthday Karin!
1 chocolate cake mix
1 cup sour cream
1 (4 serving size) box chocolate instant pudding and pie filling
1/2 cup oil
1/2 cup water
3 cups thawed Cool Whip, divided
1 box (8 squares) semi sweet baking chocolate
1 1/2 cup raspberries
Heat oven to 350. Lightly grease 12 cup fluted bundt or tube pan or 10″ tube pan. Beat all ingredients except Cool Whip, baking chocolate and berries on low just until moistened and then on medium for 2 minutes. Pour into pan. Bake 50 – 60 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes then remove from pan and cool. Reserve 2 tablespoons of Cool Whip. Microwave remaining Cool Whip and baking chocolate on high 1 1/2 – 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after every minute. Drizzle over cake. Immediately drop reserved topping by scant teaspoonfuls around top of cake and create stars by drawing a toothpick through middle several times. Spoon raspberries in center. Store cake in fridge.
(Or here is what I did – I made the drizzle and then dipped about 10 – 12 strawberries in it. I drizzled the frosting over the cake then placed the dipped strawberries around the perimeter. I sliced more strawberries with my Pampered Chef Egg Slicer Plus (I don’t think I’ve ever used it to slice an egg!) and filled the hole in the middle of the cake with the sliced strawberries.