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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 30 min
servings
total:
16 servings
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posted:
11/11/2012
This IS the best chocolate cake ever!! It is moist, rich and delicious. Chocolate cake was never my favorite until I tasted this one. Fantastic.
posted:
11/1/2012
This recipe is the best. It's the cake that everyone ask me to make for all special occassions. So moist and rich. Also made into cupcakes and added a peanut butter filling inside. YUM! A must have recipe!!
posted:
9/26/2012
I have made this cake a dozen or more times. It's always a huge hit. My step mom loved it so much that she requested this cake recipe for her wedding cake. It is a heavy cake, so it stacked well and was a huge success. The only change to the recipe I make is that I double the icing. It barely covers with the single recipe. I like to really pile it on! Wonderful recipe!
posted:
9/2/2012
I am a choco-holic and I was VERY surprised that I did not like this cake. I was sure I would based on the reviews. I did EXACTLY what the recipe said to do. The only thing I can think of is maybe the box cake I used (Pillsbury) is to blame for the bland and unremarkable taste. Maybe the sour cream made it more bland as well but I had heard sour cream is great in chocolate cakes. I thought that surely with the pudding, sour cream, and chocolate chunks the cake would be very rich and make for a delicious cake - but it didn't. I was very disappointed. The only thing I liked was the icing and I thought even it could be better. The ONLY thing I did differently with this recipe in its entirety was that I accidentally let the Cool Whip thaw instead of keeping it frozen for the icing but that really made no difference - it was just really runny - it tasted fine. If I were to make this again, I believe I would leave out the sour cream and maybe use a Duncan Hines make mix but I really don't th
posted:
8/17/2012
Easy to make it!! Delicious!!!,
posted:
8/13/2012
Very rich and decadent. My biggest issue was with getting the cake out of the pan. You have to use more than just greasing and flowering. Perhaps Pam spray as well? It crumbled all over so I had to use the icing to patch it up. Overall I'd try it again because it is so delicious.
posted:
5/28/2012
I make this cake often, just made for a graduation party, but I sub the frosting. Try this... Use 2 oz. chocolate chips in the cake. Then for the frosting, boil 2C heavy cream, remove from heat, stir in 1/2C powdered sugar, 1/8t salt, and 1 lb chopped dark chocolate. Whisk til smooth, and refrigerate for about 2hrs, stirring occaisionally, it will thicken up when it's cold. Makes enough for this cake, about 4C. Make the frosting first, so it starts to cool while you make the cake. YUMMY!!
posted:
5/12/2012
WOW!! THIS is a CHOCOLATE CAKE!! I bake my cakes in a glass 9"x13" pan....much easier than round pans. Not as pretty, maybe, but so much faster and just as tasty. I've been searching for a box cake that was moist without success until now. I love the taste of the dark chocolate...the moistness of this cake is exactly what I've been looking for. This is a real treat in every way!!!
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?
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!
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