Best-Ever Chocolate Fudge Layer Cake

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prep time

10 min

total time

1 hr 30 min

makes

18 servings, 1 piece (82 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (8 squares) 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

Make It

HEAT oven to 350°F.

CHOP 2 chocolate squares. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MICROWAVE Cool Whip and remaining chocolate squares in microwaveable bowl on MEDIUM 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 mixture. Top with nuts.

kraft kitchens tips

Variation

Prepare using Jell-O Fat Free Chocolate Pudding and light sour cream.

Size-Wise

A serving of this sweet treat goes a long way on flavour.

How to Measure Frozen Cool Whip

Cut the frozen Cool Whip into 4 wedges, then use 3 to prepare recipe as directed. Refreeze remaining Cool Whip or refrigerate until ready to use as desired.