Molten Chocolate Tunnel Cake

Source: The Pampered Chef

Source: Pampered Chef

1 (3.9 ounce) box chocolate instant pudding and pie filling
1 1/4 cups milk
1 1/4 cups semisweet chocolate chips, divided
1 (18.25 ounce) box devil's food cake mix
1/2 cup vegetable oil
3 eggs
1/2 cup water
1 (8 ounce) container frozen whipped topping, thawed, divided
1 pint fresh raspberries
Whipped topping (optional)

Heat oven to 375 degrees F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray.

In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate chips; set aside.

In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.

Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter.

Combine remaining chocolate chips and half of the whipped topping in Small Micro-Cooker. Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside.

Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent Decorator, if desired.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 420 mg, Fiber 2 g