best-ever chocolate fudge layer cake
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.
prep time
15 Min
cook time
35 Min
method
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yield
18 serving(s)
Ingredients
- 1 package 8 squares of baker's semi-sweet chocolate, divided
- 1 package chocolate cake mix
- 3.9 ounces chocolate instant pudding
- 4 - eggs
- 1 cup sour cream
- 1/2 cup oil
- 1/2 cup water or chocolate milk
- 8 ounces container of whipped topping
- 2 tablespoons sliced almonds
How To Make best-ever chocolate fudge layer cake
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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.
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Step 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.
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Step 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.
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Step 4STACK CAKE LAYERS ON PLATE, FILLING AND FROSTING WITH COOL WHIP MIXTURE. SPRINKLE WITH NUTS. KEEP REFRIGERATED.
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Step 5*****PREPARE USING FAT FREE, SUGAR FREE INSTANT PUDDING, REDUCED FAT SOUR CREAM AND LITE WHIPPED TOPPING. SAVE SOME CALORIES!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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