Chocolate Fudge Layer Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
|
Found this in a magazine and it looks so good I want to save it. While it starts with a simple boxed mix and adds a few other ingredients it states the end result is a chocolaty delight, with a fudge-like texture that improves if stored overnight in the fridge. It sure looks good, more brownie like than cake. I'll update this description once I try it. Update 9-8-09: Finally got around to making this and soooo glad I did, such fudgy goodness and enjoyed by everyone who tried it. The only thing I did differant was with the frosting. I defrosted the cool whip (in the fridge) and then melted the choc by itself in the micro and mixed together after, I also used Simple Cake Filling for the filling to make it even more special. It was fairly simple and the taste was wonderful. Hope you'll enjoy it too. Ingredients:
8 semi-sweet chocolate baking squares, divided |
18 ounces chocolate cake mix, 2-layer size |
1 (3 1/2 ounce) box instant chocolate pudding mix, 4-serving size |
4 eggs |
1 cup sour cream |
1/2 cup oil |
1/2 cup water |
8 ounces cool whip, frozen |
1 tablespoon almonds, sliced |
Directions:
1. Preheat oven to 350°F.
2. Grease two 9-inch round baking pans.
3. Chop 2 chocolate squares; set aside.
4. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
5. Beat on medium speed 2 minutes.
6. Stir in chopped chocolate.
7. Spoon into pans.
8. Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
9. Cool in pans on wire racks 10 minutes.
10. Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
11. Frosting:.
12. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
13. Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
14. Let stand 15 minutes to thicken.
15. Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
16. Store in refrigerator.
|
|