BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Kimi Gaines

By
@kimijo

WHEN I WAS READING THESE INGREDIENTS, I WAS KINDA TAKEN BACK THAT YOU HEAT UP THE COOL WHIP WITH THE CHOCOLATE. I LOVE PUTTING SOUR CREAM AND PUDDING IN MY CAKES. THEY RAISE SO NICE AND ARE SO MOIST. FOR YOUR LIQUID TRY USING CHOCOLATE MILK.


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Comments:

Serves:

18

Prep:

15 Min

Cook:

35 Min

Ingredients

1 pkg
8 squares of baker's semi-sweet chocolate, divided
1 pkg
chocolate cake mix
3.9 oz
chocolate instant pudding
4
eggs
1 c
sour cream
1/2 c
oil
1/2 c
water or chocolate milk
8 oz
container of whipped topping
2 Tbsp
sliced almonds

Directions Step-By-Step

1
HEAT OVEN TO 350F. CHOP 2 CHOCOLATE SQUARES. BEAT CAKE MIX, DRY PUDDING MIX, EGGS, SOUR CREAM, OIL AND WATER IN A LARGE BOWL WITH MIXER UNTIL WELL BLENDED. STIR IN CHOPPED CHOCOLATE. POUR INTO 2-9 INCH ROUND PANS SPRAYED WITH COOKING SPRAY.
2
BAKE 30-35 MIN. OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL IN PANS 10 MIN. LOOSEN CAKE FROM SIDES OF PAN. INVERT ONTO WIRE RACKS; GENTLY REMOVE PANS. COOL CAKE COMPLETELY.
3
MICROWAVE WHIPPED TOPPING AND REMAINING CHOCOLATE SQUARES IN MICROWAVEABLE BOWL ON HIGH FOR 1 1/2 MINUTES OR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, STIRRING AFTER EACH MINUTE. LET STAND 15 MINUTES TO THICKEN.
4
STACK CAKE LAYERS ON PLATE, FILLING AND FROSTING WITH COOL WHIP MIXTURE. SPRINKLE WITH NUTS. KEEP REFRIGERATED.
5
*****PREPARE USING FAT FREE, SUGAR FREE INSTANT PUDDING, REDUCED FAT SOUR CREAM AND LITE WHIPPED TOPPING. SAVE SOME CALORIES!!

About this Recipe

Course/Dish: Cakes, Chocolate