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Chocolate Fudge Layer Cake
Ingredients:

8 semi-sweet chocolate baking squares, divided
18 ounces chocolate cake mix, 2-layer size
1 (3 1/2 ounce) box instant chocolate pudding mix, 4-serving size
4 eggs
1 cup sour cream
12 cup oil
12 cup water
8 ounces Cool Whip, frozen
1 tablespoon almonds, sliced

Instruction:

Preheat oven to 350F. Grease two 9-inch round baking pans. Chop 2 chocolate squares; set aside. Beat cake mix, dry pudding mix, 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 chopped chocolate. Spoon into pans. Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely. Frosting:. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute. Let stand 15 minutes to thicken. Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store in refrigerator.

Source: www.food.com