Chocolate Fudge Layer Cake
- 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
- Preheat oven to 350u0b0F.
- Grease two 9-inch round baking pans.
- Chop 2 chocolate squares; set aside.
- Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
- Beat on medium speed 2 minutes.
- Stir in chopped chocolate.
- Spoon into pans.
- Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes.
- Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
- Frosting:
- Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
- Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
- Let stand 15 minutes to thicken.
- 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.
- Store in refrigerator.
baking squares, chocolate cake, chocolate pudding, eggs, sour cream, oil, water, almonds
Taken from www.food.com/recipe/chocolate-fudge-layer-cake-278588 (may not work)