Triple Chocolate Pudding Cake with Raspberry Sauce

Campbell's Triple Chocolate Pudding Cake with Raspberry Sauce Recipe

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

At a glance


10 min.


6 hr. 10 min.



Servings: 1/2 cup each

Cook: 6 hr.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

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 eggs
1 cup V8® 100% Vegetable Juice
3/4 cup vegetable oil
1 cup semi-sweet chocolate pieces
3/4 cup raspberry dessert topping
3/4 cup sweetened whipped cream

How to Make It

  • 1

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

  • 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.

  • 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.

Full Screen View

  • Tip: Use your favorite chocolate cake mix and pudding mix flavor in this recipe: chocolate, devil's food, dark chocolate or chocolate fudge.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes