Ingredients

1 pkg

(2-layer size) chocolate cake mix

1 cup

sour cream

1 pkg

(3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

eggs

1/2 cup

oil

1/2 cup

water

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg

(4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

1-1/2 cups

fresh raspberries

Instructions

Step 1

Heat oven to 350ºF.

Step 2

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

Step 3

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.

Step 4

Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate 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.