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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adevonw

posted:9/20/2009

So easy yet soooo delicious. The fan favorite. People will think you are a baker extraordinaire!

classylady22

posted:9/17/2009

THIS CAKE IS SOOOO GOOD AND NOT HARD TO MAKE AT ALL.THE FAMILY LOVE IT...

a cook

posted:9/16/2009

My husband is not a chocolate fan but he loves this cake because it is so moist. I did not care to much for the frosting, so I made my chocolate frosting and mix them together.

aisha0211

posted:9/11/2009

BEST CAKE EVER! I've made it four or five times.. everyone asks me if i got it from a bakery. Everyone lovedd it! Definitely refrigerate it for a few hours or even the night before. DO NOT THAW the whip cream before. OR when you try to melt it along with the chocolate it just becomes all watery. I garnished the top differently. I melted white chocolate put it in a zip lock bag cut the corner and just made a bunch of horizontal lines and then vertical. It looks really cute.

shelbell416

posted:9/2/2009

I have made this cake a lot because it is so delicious. I use fat-free sugar-free pudding mix, light cool-whip, and replace the oil with applesauce. The cake turns out so moist and the frosting is very tasty. I would highly recommend this recipe!

yvonneh

posted:8/25/2009

This recipe was delicious. The cake was moist and perfect and the glaze was out of this world. I made this cake for my neices high school graduation and she loved it.

m1hemmesch

posted:8/18/2009

I made this cake for my son's first birthday. Everyone loved it. It was super moist.

mayybeitsjustme

posted:8/16/2009

Instead of using almonds on the top, I shaved some pieces of Andes mints. It turned into a really delicious chocolate mint cake. Very chocolaty, though... if too much chocolate is too much for you, don't use this one.

aboveyou

posted:7/29/2009

I love this cake. I make it all the time for birthdays.

HNwysteria

posted:7/21/2009

I've made this cake several times, and it's always a favorite. It's easily one of the best, and easiest cake recipes I've ever tried. A slight variation on the icing recipe is to use (1) 8 oz pkg of chocolate and 1 cup of heavy cream, instead of cool whip. I also like to garnish it with fresh blueberries and mint leaves. Enjoy!