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Triple Chocolate Pudding Cake with Raspberry Sauce

Triple Chocolate Pudding Cake with Raspberry Sauce

1.5
(2)

Who would guess this perfectly moist triple chocolate cake has the hidden goodness of vegetable juice adding to its fantastic taste?

serves 12 (about 1/2 cup each)

Ingredients

cost per recipe: $10.17

The price is determined by the national average.

  • 1

    package (about 18 ounces) chocolate cake mix

  • 1

    package (about 3.9 ounces) instant chocolate pudding and pie filling mix

  • 2

    cups sour cream

  • 4

    egg

  • 1

    cup V8® V8® Original

  • 3/4

    cup vegetable oil

  • 1

    cup semi-sweet chocolate pieces

  • 3/4

    cup raspberry dessert topping

  • 3/4

    cup sweetened whipped cream

view nutrition info

How to Make It

Spray the inside of a 4-quart slow cooker with vegetable cooking spray. Beat the cake mix, pudding mix, sour cream, eggs, vegetable juice and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Stir in the chocolate pieces. Pour the batter into the cooker. Cover and cook on LOW for 6 to 7 hours or until a knife inserted in the center comes out with moist crumbs. Serve with the raspberry topping and whipped cream.
Step 1

Spray the inside of a 4-quart slow cooker with vegetable cooking spray.

Step 2

Beat the cake mix, pudding mix, sour cream, eggs, vegetable juice and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Stir in the chocolate pieces. Pour the batter into the cooker.

Step 3

Cover and cook on LOW for 6 to 7 hours or until a knife inserted in the center comes out with moist crumbs. Serve with the raspberry topping and whipped cream.

Recipe Tips

  • Tip: Use your favorite chocolate cake mix and pudding mix flavor in this recipe: chocolate, devil's food, dark chocolate or chocolate fudge.

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Made With
V8® V8® Original

V8® V8® Original

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Ratings & Reviews

(2)
  • KATHY C.

    January 18, 2011

    Triple Chocolate Pudding Cake with Raspberry Sauce

    This cake stuck to the bottom of my crockpot even though I sprayed it with pam very well.It tasted really good but even better the next day and better the next.It is just hard to tell when it is done.I used low fat sour cream and it was fine.

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  • Barbara N.

    February 15, 2010

    Triple Chocolate Pudding Cake with Raspberry Sauce

    Maybe it was because I had to use a 6 quart crock pot, but I followed all the other directions and my cake got burnt on the edges and smelled nasty. It did not taste sweet enough, and every other bite I took really tasted like sour cream. I blended it with a mixer for over two minutes, so I know it was mixed up well. My husband tried it and went running for a glass of milk. The only good thing I can really say about it is that it turned out moist.

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