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Best-Ever Chocolate Fudge Layer Cake

Prep Time:

10 min

Total Time:

1 hr 30 min

Makes:

18 servings

What You Need!

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (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 Tbsp. PLANTERS Sliced Almonds

Make It!

HEAT oven to 350°F.

CHOP 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.

BAKE 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.

PLACE 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.

Kraft Kitchens Tips

Variation

Prepare as directed, using JELL-O Chocolate Fat Free Sugar Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

Make Ahead

The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

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Rated

by Cammy777 on 11/3/2009
" This is the only chocolate cake I make. It really is the best. Super easy, super moist, great taste, and very pretty. Love it..."