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Triple Chocolate Cream Cake

Kraft Memeber Recipe
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Makes: 24 (2-1/2 x 1 in.) slices Total Time: 3 hr
Category: Desserts Sub Category: Cakes

what you need
  • 1 package (18 ½ oz.) devil’s food cake mix
  • 1 pkg. (4 1/8 oz) instant chocolate pudding mix
  • ½ cup Kahlua
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • ½ cup dark rum
  • 2 cups semi-sweet chocolate chunks
make it
Preheat oven to 350 degrees F. Combine cake mix, pudding mix, Kahlua, eggs, sour cream, vegetable oil and dark rum in mixing bowl. Blend at low speed. When ingredients are blended, beat at medium speed for 1 minute. Scrape bowl and beat one minute longer. Fold in chocolate chunks. Pour into 2 greased and floured 8 inch square layer cake pans.

Bake at 350 degrees F for 35 - 40 minutes or until toothpick inserted in center comes out clean. Turn cake out of pans to cool for 2 hours. After an hour and forty-five minutes have elapsed, prepare *Whipped Creme Filling.

When layers are completely cooled, slice each layer diagonally with a thread to make 4 thin layers. Fill cooled cake between layers with *Whipped Creme Filling. Refrigerate filled layers while preparing *Glaze for Triple Chocolate Cake. When glaze is ready, pour generously over top and sides of filled cake and sprinkle with nuts.
Notes
*Recipes for Whipped Creme Filling and Glaze for Triple Chocolate Cake are included in Recipe Connection Recipes under "Cakes/Frostings".
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