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

Prep

10 min.

Total

6 hr. 10 min.

Serves

12

Servings: about 1/2 cup each

Cook: 6 hr.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

Vegetable cooking spray
1 package (about 18 ounces) chocolate cake mix
1 package (about 3.9 ounces) chocolate instant 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
Raspberry dessert topping
Whipped cream

How to Make It

  • 1

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

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  • 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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RID#50470