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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abriola2

posted:4/12/2012

This cake was very good. It overflowed in my 2 cake pans so next time I will use 3-9"rounds. If you are not serving it immediately, wait to put the almonds on till you're ready-they will get soft. Did anyone else have a problem with more batter than 2 cake pans could hold?

smdalagan30

posted:4/2/2012

I made this for my dad who will eat any chocolate cake. I baked it in a 13X9 glass pan and it turned out great. Even my husband gobbled a few slices! Keep the leftovers in the fridge, even better cold!

vlynn

posted:3/6/2012

I made this cake for a wedding shower and the taste was very good but it was very crumbly. I followed the recipe to the t and let it sit in fridge overnight. I used a cake mix with pudding in it, maybe that was the reason. Very good otherwise...

teeschertz

posted:2/28/2012

The name says it all! I love chocolate cake, but this is the best ever. My husband, who usually doesn't much like cake, saw to it that it didn't last long in the fridge. Not having bar chocolate on hand, I used an equivelent of semi-sweet chocolate chips & don't know how it could have been any better.

sozmen

posted:2/28/2012

Very delicious cake, easy to make, excellent. But since I thought it was too much chocolate I spread strawberry jam between the layers. For the frost I added 2 tbsp of sugar, PERFECT. I will make it again. Thanks so much :)

jgreenwood742

posted:2/21/2012

This is my FAVORITE chocolate cake ever! I can't believe I made it myself!

krazikate

posted:2/18/2012

I've made this cake again and again and will tell you that I've never had leftovers. This is a rich chocolate cake so you need to be a chocolate lover. Whenever I go to parties I am always asked to bring this cake. It's simply delicious. You won't regret making it, promise!

tawnyamulder

posted:2/16/2012

This was the best chocolate cake I have ever made! I usually have problems with any layer cake with the layers coming out in pieces or crumbling as you try to put it togather, but this was beautiful! It came right out of the pan, didn't stick at all! And it's delicious, too! Moist and chocolatey! My husband loves it! The only problem I had that there was not enough frosting. Fortuneately, I had already planned to use a raspberry buttercream filling instead of the chocolate filling/frosting that was part of the recipe, because I barely had enough of the frosting to cover the outside of the cake, even after whipping it and adding about 1/4 cup of powdered sugar. Nevertheless, this will be my go-to chocolate cake recipe in the future!

Goddiss

posted:2/15/2012

Wow!!! Very good cake, made this for Valentines day....and it was all gone on Valentines day!

LANAFIX

posted:2/14/2012

I have made this cake many times, and it is the BEST chocolate fudge cake I have ever had. I too use chocolate chips instead of the baking chocolate in the batter. But I make my cake in a 9x13 pan, and just sprinkle with powdered sugar when it is completely cooled. It really doesnt need the icing, but I bet it is really good with it!! Also, I agree with previous rater who said to keep in the fridge. So good cold.