Our Best-Ever Chocolate Fudge Layer Cake

• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup water
• 3 cups (3/4 of 1-L tub) Cool Whip Light Whipped Topping (Do not thaw.)
• 2 Tbsp. sliced almonds

1. Heat oven to 350F.
2. Chop 2 oz.
3. chocolate.
4. Beat next 6 ingredients with mixer until blended.
5. Stir in chopped chocolate.
6. Pour into 2 (9-inch) round pans sprayed with cooking spray.
7. Bake 30 to 35 min.
8. or until toothpick inserted in centres comes out clean.
9. Cool in pans 10 min.
10. ; remove to wire racks.
11. Cool completely.
12. Microwave Cool Whip and remaining chocolate in microwaveable bowl on MEDIUM 1-1/2 min.
13. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
14. Let stand 15 min.
15. to thicken.
16. Stack cake layers on plate, filling and frosting with Cool Whip mixture.
17. Top with nuts.

chocolate, chocolate cake mix, eggs, sour cream, oil, water, almonds

Taken from www.kraftrecipes.com/recipes/our-best-ever-chocolate-fudge-layer-cake-91832.aspx (may not work)