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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 30 min
servings
total:
16 servings
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What You Need

2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1
pkg.  (2-layer size) chocolate cake mix
1
pkg.   (3.9 oz.) JELL-O Chocolate Instant Pudding
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  oil
1/2
cup  water
1
tub  (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
2
Tbsp.  PLANTERS Sliced Almonds

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 frosted cake refrigerated.
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