Comida Kraft
Recipe Box

Best-Ever Chocolate Fudge Layer Cake

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

16 servings

Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.

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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

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 This is the easiest and most incredible chocolate cake recipe ever. This is the easiest and most incredible chocolate cake recipe ever. It is dense, moist, and maximum on rich chocolate flavor! When I first read the icing instructions I thought they were a bit unusual and couldn't possibly work ... but following the directions, this makes an incredible easy and fabulous icing that totally made the cake! I topped with some shaved bittersweet chocolate. My family thought this came from our nearby gourmet pastry spot. It is now the most requested cake in our home, perfect for family and impressive for entertaining. My teenage son has already requested this for his birthday cake - 5 months from now!
Date published: 2008-01-19
Rated 3 out of 5 by from I've made lots of chocolate cakes from scratch and rarely use a cake mix. I've made lots of chocolate cakes from scratch and rarely use a cake mix. This cake was on the dry side and I was a little disappointed. I was skeptical about the icing, so I used real whipping cream (35%) and dark chocolate instead, which is called a "ganache". I heated the whipping cream in the microwave and then added chopped dark chocolate and stirred until melted. I let the mixture cool down before frosting the cake. The icing made the cake! The cake itself was average tasting. I cut each layer in half, so there were four layers instead of two. There was lots of truffle-like icing between each layer, which made it a big hit. Everyone loved it.
Date published: 2007-10-15
Rated 5 out of 5 by from I have been making this cake for several years. I have been making this cake for several years. If ever a recipe can satisfy a chocolate urge, this one will. Instead of the bars,I use a bag of semi sweet chips, slightly chopped. The more chocolate the merrier. Half for the cake and half for the frosting. You can also use a cake mix with pudding in the mix and also add a box of pudding. If the mood strikes, I add a tsp. of orange or raspberry extract to the frosting. I also like the height 8" round pans give the cake. Try some shaved vanilla chocolate to top it off. The almonds don't do it for me. Crunch doesn't belong with this cake.
Date published: 2010-01-22
Rated 5 out of 5 by from I have made this cake several times because everyone keeps asking for it! I have made this cake several times because everyone keeps asking for it! I replace the oil with real butter and replace the water with strong coffee. I do not put the chocolate squares in the cake because it really doesn't add anything to the flavor, it just gets lost. Instead I put the chocolate squares in my food processor and grind it up fine and then sprinkle it on the top of the cake before the icing get hard. The cake gets very dense, almost brownie like, after sitting in the refrigerator over night and that is when it is at its best, you must keep it refrigerated. Trust me it is worth making, you will love it as the recipe is stated or with the changes I have made!
Date published: 2011-01-31
Rated 4 out of 5 by from This was a very good chocolate cake. This was a very good chocolate cake. It was as moist and dense as I expected. My husband wishes there had been more chopped chocolate inside, so I'll make it coarser next time so it's more noticeable. I mixed some whipped topping with raspberry preserves and added some food coloring for the filling. I also cut each layer in two so I had a 4-layer cake. The chocolate icing was too dark for us, so I may try using plain whipped topping, or otherwise decrease the amount of chocolate to 3 or 4 squares next time. I also want to try this recipe with other flavors (white w/ vanilla pudding, for instance).
Date published: 2008-01-21
Rated 5 out of 5 by from this recipe was amazing. this recipe was amazing. i made it exactly, with the same brand it asked for. it was perfect. it was devoured in minutes, and i gave it to two friends and they made it the next day because they wanted more. you really need to follow it exactly. it says to let the frosting sit to thicken. you really need to do that. i actually let it thicken in the fridge for a few minutes too so that it wasn't hot when i poured it over the cake. i wish i could upload a picture, it looks just like the recipe picture. i am making it again this weekend. i think i'm going to have to stock up on the ingredients.
Date published: 2009-01-16
Rated 5 out of 5 by from Wow. Wow. This was excellent! I used 9-inch pans, and the batter looked like it was going to spill over the pan, but it was fine. It also baked very flat, so it was really easy to frost. I NEVER in a million years would have microwaved Cool Whip, and it looked awful when it came out of the microwave, but it smoothed out and spread like a ganache. After refrigeration, it became more like a frosting-like consistency. Next time, I will probably refrigerate for a while before spreading. I loved the frosting; it was just the right amount of sweetness. This will be my new standard for chocolate cake!
Date published: 2006-09-10
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