Best-Ever Chocolate Fudge Layer Cake
- 1 package (8 squares) BAKER'S Semi-Sweet Chocolate, divided
- 1 package (2-layer size) chocolate cake mix
- 1 package (3.9 oz.) JELL-O Chocolate Instant Pudding
- 4 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
- 2 tablespoons PLANTERS Sliced Almonds
- oven to 350u0b0F.
- 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil, and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
- 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave 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 frosting. Garnish with nuts. Keep refrigerated.
- Calories: 340
- Total fat: 21 g
- Saturated fat: 8 g
- Cholesterol: 55 mg
- Sodium: 360 mg
- Carbohydrate: 38 g
- Dietary fiber: 2 g
- Sugars: 25 g
- Protein: 5 g
- Vitamin A: 4% DV
- Vitamin C: 0% DV
- Calcium: 8% DV
- Iron: 10% DV
chocolate, chocolate cake mix, eggs, s, oil, water, almonds
Taken from www.myrecipes.com/recipe/best-ever-chocolate-fudge-layer-cake (may not work)