Best Ever Chocolate Fudge Layer Cake
Submitted by Joyce
Here are Joyce's comments on the recipe:
"Here is a wonderful chocolate cake recipe. Very easy and great flavor. I would never have believed that you can make frosting by cooking cool whip and chocolate. But, it's a tasty frosting; not so sweet like others."
Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 18 servings, 1 slice each
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup vegetable oil
1/2 cup water
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 Tbsp. PLANTERS Sliced Almonds
PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.
BAKE 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.
PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.
KRAFT KITCHENS TIPS
Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
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