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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Rating:
★★★★★ 7 votes
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

Step-By-Step

1HEAT 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.

2BAKE 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.

3MICROWAVE 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.

4STACK 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