“Toolicious” Chocolate Fudge Layer Cake
- 1 ounce, weight Semi-sweet Baking Chocolate Squares, Divided
- 1 package Chocolate Cake Mix (I Use Devil's Food)
- 1 package (4 Oz.) Jell-o Chocolate Pudding & Pie Filling
- 4 whole Eggs
- 1 cup Sour Cream
- 1/2 cups Oil
- 1/2 cups Water
- 1 container Cool-Whip (FROZEN)
- Preheat oven to 350.
- Grease 2, 9 inch round baking pans.
- Chop 2 of the chocolate squares into pieces. Set aside.
- Beat cake mix, dry pudding, 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 the 2 squares of chocolate that you chopped.
- Poor mixture into the 2 prepared baking pans, and bake 30 - 35 minutes or until toothpick inserted comes out clean.
- Cool in pan 10 minutes and then invert on rack to cool.
- FOR FROSTING:
- Place frozen cool whip and the remaining 6 squares of chocolate in microwave bowl. Microwave on high 1 to 2 minutes or until chocolate is melted. Stirring after each minute. Stir until mixture is smooth.
- Let stand 15 minutes to thicken.
- Place 1 layer of cake on a serving plate. Top with 1/4 of the chocolate mixture and the 2nd cake layer. Spread top and side with remaining frosting mixture (this frosting tends to run down the sides so only put on a little at a time, and spread it very slowly).
- Refrigerate immediately & store in the refrigerator.
chocolate squares, chocolate cake, pie filling, eggs, sour cream, oil, water
Taken from tastykitchen.com/recipes/desserts/e2809ctooliciouse2809d-chocolate-fudge-layer-cake/ (may not work)