Comida Kraft
Recipe Box

Best-Ever Chocolate Fudge Layer Cake

Prep Time
15
min.
Total Time
1
hr.
30
min.
Servings

16 servings

Extra chocolate and pudding mix in the batter make this fudge cake not just super rich, moist and amazingly delicious, but the best ever.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Variation

Prepare using 1 pkg. (1.4 oz.) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.

Special Extra

Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 360
Total fat 23g
Saturated fat 9g
Cholesterol 60mg
Sodium 350mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 26g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Best-Ever Chocolate Fudge Layer Cake is rated 4.755102040816326 out of 5 by 49.
  • 2016-07-27T09:52CST
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Rated 5 out of 5 by from A WINNER! A WINNER! I made this for Thanksgiving, but made a few adjustments. Originally I was planning to make the Tuxedo cake, but was looking for a really rich choc cake recipe and found this one. Instead of adding water to the mix I added buttermilk (which I substitute in almost all my cake and muffin recipes); I used 3 round cake pans instead of two. I used cream cheese frosting between the layers and frosted the outside with dark choc frosting, then thinned out my cream cheese frosting and drizzled more on top and let it drip down the sides. It was a hit! It is a very dense, fudgy cake and now part of my "Go-To Recipes". Might try it in a bundt pan next time.
Date published: 2012-12-03
Rated 5 out of 5 by from I've been making this cake ever since it came out in the Kraft magazine years ago. 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"
Date published: 2013-01-22
Rated 5 out of 5 by from This was the best chocolate cake I have ever made! This was the best chocolate cake I have ever made! I usually have problems with any layer cake with the layers coming out in pieces or crumbling as you try to put it togather, but this was beautiful! It came right out of the pan, didn't stick at all! And it's delicious, too! Moist and chocolatey! My husband loves it! The only problem I had that there was not enough frosting. Fortuneately, I had already planned to use a raspberry buttercream filling instead of the chocolate filling/frosting that was part of the recipe, because I barely had enough of the frosting to cover the outside of the cake, even after whipping it and adding about 1/4 cup of powdered sugar. Nevertheless, this will be my go-to chocolate cake recipe in the future!
Date published: 2012-02-16
Rated 5 out of 5 by from Great recipee. 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. >>>
Date published: 2013-04-29
Rated 5 out of 5 by from this has definitely become our favorite chocolate birthday cake. this has definitely become our favorite chocolate birthday cake. I have made many times. I use mini chocolate chips instead of chocolate squares. I also make chocolate frosting rather than the cool whipped topping. <<< Response from Kraft Kitchens Expert, Lori ~ Thank you for your rating! We encourage you to try using Baker’s Chocolate in this cake, as it is specially formulated for baking and enhances the fudge-like texture of this cake. >>>
Date published: 2013-07-19
Rated 5 out of 5 by from I can read a recipe and tell how good it will be. I can read a recipe and tell how good it will be. This was worth trying. I baked it as a 9x13" sheet cake. I used a chocolate fudge icing and it was a piece of bliss. I gave a couple pieces to friends for eval. The loved it and thought it was restaurant or store bought instead of homemade. This will be my ONLY chocolate cake recipe. I also used buttermilk instead of water which I think helped make a big difference.
Date published: 2012-12-27
Rated 5 out of 5 by from I have made this cake many times, and it is the BEST chocolate fudge cake I have ever had. I have made this cake many times, and it is the BEST chocolate fudge cake I have ever had. I too use chocolate chips instead of the baking chocolate in the batter. But I make my cake in a 9x13 pan, and just sprinkle with powdered sugar when it is completely cooled. It really doesnt need the icing, but I bet it is really good with it!! Also, I agree with previous rater who said to keep in the fridge. So good cold.
Date published: 2012-02-14
Rated 5 out of 5 by from I have made this cake twice and it was a hit over the holidays with family. I have made this cake twice and it was a hit over the holidays with family. The icing is yummy but it is a bit of a pain to frost. The frosting never thickens like a traditional frosting. It's a ganache and runs a lot so it's tough to ice the sides. It definitely needs to be refrigerated after you ice it. It comes out super yummy afterwards. Will definitely become a go to recipe for chocolate cake!
Date published: 2016-01-20
  • 2016-07-27T09:52CST
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