Desserts

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:5/25/2013

This is always a hit. I use a dark chocolate box cake mix and add extra chocolate to the batter. Amazing.

cubeshaker

posted:4/29/2013

Great recipee. To make it even easier.. for the bitter sweet chocolate.. use chocolate chips. For the cake you can chop if you want but they disolve anyway, works well and is easier for the frosting. Cheaper ,easier, no brainer <<< Response from Kraft Kitchens Expert, Lori ~ Thank you for your rating! We are so glad that you enjoy this recipe! We do recommend using BAKER’S Chocolate as it is developed specially for melting and coating and not all chocolate chips will melt. >>>

LINDADAY06

posted:3/5/2013

ANY ONE WHO WANTS CHOCOLATE THIS IS IT....NEXT TIME I MAKE THIS WE ARE ADDING VANILLA ICE CREAM AND HOT FUDGE AND WET WALNUTS..

lambrose0420

posted:2/19/2013

I made this cake this past weekend TWICE, everyone loved it. I made it for my family and because they loved it so much, I took it to potluck at church!! You can not go wrong with this cake!! A-MAZING!!!

clukas

posted:2/7/2013

This is the go-to cake for special occasions in out house. The whole family loves it. Its super rich and gets better after the first day.

a cook

posted:2/7/2013

This cake is a chocolate lover's heaven! Yes it is rich and moist, but not too rich. This cake will not disappoint! It is simply as it is called, the best-ever chocolate fudge layer cake!

HunyBunny

posted:2/7/2013

For a little more of a kick, instead of the water, i used espresso. Yum!!!

JustOneVoice

posted:1/22/2013

I would rather not start out with a mix if possible. I would rather avoid preservatives if possible.

kthom1

posted:1/22/2013

absolutely delicious!!!

betharina1

posted:1/22/2013

I've been making this cake ever since it came out in the Kraft magazine years ago. Absolutly the BEST!! Both of my daughters must have this as their Birthday Cake. Read several reviews and some are saying too moist & crummbly. I make sure NOT to use a cake mix that already has pudding, since you will be putting pudding in it. I've even used store brands & they work just fine. Also we like cake more dense and heavy (the hole reason of this cake) so as soon as it comes out of oven, I press down on it (using a piece of parchment paper)several times as its cooling in pans. Never had a problem with getting cakes out of pans. As for the icing, PERFECT!! Could not imagine anything better. Just enough.Refrigeration over night a must. We serve fresh strawberries along with it. "ABSOLUTE PERFECTION"