Chocolate Fudge Layer Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a Kraft adapted recipe. It is fudgey and oh so moist. Very chocolately and easy to prepare. Just like you'd expect in a restaurant! Guaranteed rave reviews! Ingredients:
8 squares semi-sweet chocolate baking squares, divideded |
18 ounces chocolate cake mix |
1 (4 ounce) package jell-o chocolate pudding and pie filling |
4 eggs |
1 cup sour cream |
1/2 cup oil |
1/2 cup water |
1 (8 ounce) container frozen cool whip topping |
2 tablespoons sliced almonds |
Directions:
1. Preheat oven to 350.
2. Grease 2 round 9 inch cake pans.
3. Chop 2 ounces of baking chocolate.
4. Using an electric mixer on low speed, beat cake mix, pudding mix, eggs sour cream, oil and water just until combined. Beat 2 minutes on Medimum speed.
5. Fold in chopped chocolate.
6. Spoon batter into prepared pans and bake 30-35 minutes until toothpick comes out clean. cool in pan 10 minutes, then invert onto wire racks until completely cool.
7. Chop remaining chocolate.
8. In a microwave proof bowl combine chopped chocolate and frozen cool whip. Microwave on high for 1 1/2 minutes or until chocolate is completely melted. Stir after 1 minute. Stir again and let stand approximately 15 minutes to thicken.
9. On top of one layer (which is on a serving platter), spread 1/4 of the icing/topping. Add second layer and frost cake with remaining icing. Put almonds in center of top of cake for decoration.
10. Refrigerate cake overnight.
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