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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dottiemorley

posted:10/18/2010

Its the bomb of chocolate cake!

a cook

posted:10/11/2010

AWESOME! I made it for my Mother-in-law's birthday and it was a hit!

andrea Cotman

posted:10/10/2010

I made this cake today (10-10-10) for no reason other than the baking bug hit me. The cake itself is moist, lots of flavor and decadent all by itself. I did have trouble with the icing. My Cool Whip was frozen and took a long time in the microwave. I was not satisfied with the icing even after it thickened. Way too chocolatey, so I added a stick of butter, some confectioners sugar and vanilla. Totally omitted the almonds. My mother the cake lover, is in love already! We'll be making this cake for a long time to come!

brendasuzyq

posted:10/7/2010

It is one of the best chocolate cakes ever and very simple to make.. The icing is the best...

zowi420

posted:10/7/2010

This cake is awesome, if you're a chocolate lover. This is the cake everyone in my family gets on their birthday from now on!

metwo2223

posted:10/7/2010

I have made this cake a few times and it is SO good!! The cake is moist and exactly what I want in a chocolate cake ever time I make it

a cook

posted:10/7/2010

Absolutely delicious, made it for a birthday party...everyone complimented on how good and moist the cake was. Two thumbs up...

Ceng07

posted:10/6/2010

I have made this cake twice so far. It's superb! It's best to make it the night before to let it thicken in the refrigerator, it will have more of a "fudge" consistency.

greeneyes7481

posted:9/22/2010

I've made this recipe many times. I usually use Betty Crocker chocolate cake mix. The past few times that I've baked this cake though the middle of each layer sinks in within a few minutes of removing from the oven. Was wondering if anyone else has been experiencing this as well?

karina_valdez

posted:8/16/2010

this is by far the best chocolate cake I have ever had! I would make this cake for ever....i'm facinated =)