Chocolate Bliss Cake

1 pkg.chocolate cake mix (I used chocolate fudge)

1 cup Sour Cream

1 pkg.  (3.9 oz.) Chocolate Instant Pudding (also used the chocolate fudge)

1/2 cup chocolate chips

4 eggs

1/2 cup  oil

1/2 cup  water

1 1/2 cups  thawed COOL WHIP Whipped Topping, divided

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

 

Fresh berries (optional I used strawberries)

 

 

Heat oven to 350ºF.
Beat all ingredients except COOL WHIP, chocolate and berries in large bowl with mixer until well blended. 

Pour into 12-cup bundt pan sprayed with cooking spray.
Bake 50-60 min 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.
Microwave 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. 

Fill center of cake with berries. Keep refrigerated.