Dessert

Our Best-Ever Chocolate Fudge Layer Cake

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prep time

10 min

total time

1 hr 40 min

makes

18 servings, 1 piece (82 g) each

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photo by:

kraft

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What You Need

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

Make It

HEAT oven to 350°F.

CHOP 2 oz. chocolate. 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 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.

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rating

Made this for Christmas - was enjoyed by all.
posted by MissyC03 | on 1/23/2013

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Fantastic!!! I have a friend who begs me to make it every time I see her.
posted by hatestocook45 | on 12/9/2012

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This cake was lovely! I admit, I totally forgot to add the 2 chopped up squares of chocolate to the mix....but even without it was delish. Will make this again and will remember the additional chocolate next time. :)
posted by jeanetteandstu | on 6/22/2012

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I made this for a friend's birthday who is a chocoholic as am I. I was worried it might be really sweet & rich but wasn't. I'll use full tub of Cool Whip next time as I won't use the 1/4 that's left.
posted by Dinahchase | on 4/22/2012

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I made this cake for my sister's birthday. It was a big hit. It was very moist and everyone really liked the icing. Will definitely make this cake again.
posted by barbaramae54 | on 3/14/2012

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the icing didn't turn out so i used it inbetween the layers. i had left over boxed icing and did the outside of the cake. family loved it. also instead of almonds i put cool whip balls on top.
posted by lgolden | on 3/9/2012

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Best chocolate cake! Turns out every time. Ive thrown in a banana before and it was fantastic.
posted by a cook | on 2/21/2012

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I thought the recipie was very easy to follow, but one thing I found that was a little off was the microwave time for the remaining bakers chocolate and the cool whip. I had to microwave it for about three and a half mins. instead of the one minute. Not a big deal, but I started to worry I had done something wrong. But it turned out to be a total sucess.
posted by badhabitbetty | on 1/19/2012

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This really is the best ever chocolate cake. It's rich and chocolatey. The icing is shiny, delicious and not too sweet or rich. This cake tastes best the second day, so I always bake it ahead. Everyone asks me for the recipe.
posted by a cook | on 12/6/2011

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I make it all the time and if I don't, people ask me why I didn't. Fabulous!
posted by a cook | on 12/1/2011