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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a cook

posted:5/11/2006

Hi i am requesting this superb and most wonderful dessert. You should try it some time.

chiggins6

posted:5/11/2006

My son wanted a chocolate cake with chocolate frosting for his birthday so I made this cake and it was out of this world. I definately would make it again.

rebecc2

posted:5/9/2006

wonderful cake--all ready made it 3 times and have more request for it

karenmaxwell6

posted:5/9/2006

I made this for a family party and everyone loved it. We have another family event planned in a few weeks and someone has already requested this cake. A+A+A+A+A+

a cook

posted:5/7/2006

Have made this recipe 4 times. Used a bundt pan, split in half and added the icing. Easy and so very good. I havn't made a cake in years and now to have made this 4 times in a month should indicate how much I like it.!

mar206

posted:5/6/2006

hulagirl2020

posted:5/3/2006

I love this cake! The only thing is that the icing seems like soup at first, you have to give it time, stir it consistently until it thickens, I made it for Easter, and will be making another one tonight for a friend's going away party!

a cook

posted:5/3/2006

I believe the directions for the icing may be incorrect. It says to place remaining 6 squares of chocolate and whipped topping in medium microwaveable bowl. Microwave on high ... excuse me but microwaveing cool whip makes it very soupy and not good for spreading. Any one else have this problem

merrie28

posted:5/2/2006

I loved the frosting; so easy to make and it tasted good. However, I was disappointed in the taste of the cake. I used 8" pans rather than 9" and had to bake the cake 20 minutes longer than the recipe called for. Could this have been the reason that the flavor of the cake was diminished. I have shared this cake with family/friends and am awaiting their critique of the taste of the cake (unsolicited).

Alleymommy

posted:5/1/2006

The second time I made it, I used more cool whip and it turned out much better! Also, chop the chocolate for the topping very fine and microwave it a bit before you add the cool whip. It blends together much better that way. Enjoy!