Best-Ever Chocolate Fudge Layer Cake

Best-Ever Chocolate Fudge Layer Cake recipe

photo by:kraft

Extra chocolate and pudding mix in the batter make this fudge cake not just super rich, moist and amazingly delicious, but the best ever.

time

prep:

15 min

total:

1 hr 20 min

servings

total:

18 servings

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

pkg. (2-layer size) chocolate cake mix

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup oil

1/2

cup water

tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

Tbsp. PLANTERS Sliced Almonds

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

CHOP 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.

STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

Kraft Kitchens Tips

Variation

Prepare using 1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

Make Ahead

The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

How to Store

Keep refrigerated.

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acshakely

posted:4/17/2006

i made this recipe for a woman's group and it was so impressive! i have a new baby and nobody could believe i had time to make such a cake! i did chocolate shavings & curls on top, it looked professional. it was extremely easy to make, although the icing is so runny, it first looks like you did something wrong, but works out perfectly!

a cook

posted:4/16/2006

Great chocolate cake. Everyone loves it!

InesMaria

posted:4/15/2006

My family and me love this recipe. Now is part of our weekly gocery list.

a cook

posted:4/14/2006

I am frosting challenged and this cake looked great. The frosting took on a sheen that was very polished. The cake itself was fantastic - very dense moist and loads of chocolate!!!!!!!!!!

a cook

posted:4/11/2006

Very good results. I was skeptical about the icing but it was wonderfully easy to make and to ice the cake. Tastes good too. Used cocoa to dust the cake pans (I used 3 layers) and froze the layers before icing.

raining2

posted:4/10/2006

I tried this cake and it was very moist. I used white cake mix instead of chocolate and it turned out good.

atrostle

posted:4/10/2006

This cake was so moist, great recipe. Will make again. Only problem was the frosting, it was so runny and thin. I put it in the freezer and it was still runny. I was able to ice the cake and then put the whole thing in the fridge . Tasted great!

julianna04

posted:4/9/2006

This cake was so moist. It was too dark for me. Next time, I will try milk chocolate instead of semi-sweet.

granniecarole

posted:4/8/2006

This is a cake for seriously addicted chocoholics. Unfortunately, I'm not one, and it is TOO chocolate for me. The chocolate chunks were too much. If I ever made it again, I'd leave them out. Also, I tried to make it in a 9 x 13 pan, and it was underdone in the center and too dry on the edges.

a cook

posted:4/8/2006

Very rich taste. I added very thin layer of raspberry jam between the cakes.