Chocolate Fudge Layer Cake
Found this in a magazine and it looks so good I want to save it. While it starts with a simple boxed mix and adds a few other ingredients it states the end result is a chocolaty delight, with a fudge-like texture that improves if stored overnight in the fridge. It sure looks good, more brownie like than cake. I'll update this description once I try it. Update 9-8-09: Finally got around to making this and soooo glad I did, such fudgy goodness and enjoyed by everyone who tried it. The only thing I did differant was with the frosting. I defrosted the cool whip (in the fridge) and then melted the choc by itself in the micro and mixed together after, I also used recipe#243117 for the filling to make it even more special. It was fairly simple and the taste was wonderful. Hope you'll enjoy it too…
Ingredients
18 serv.Step-by-step instructions
- 1
Preheat oven to 350°F.
- 2
Grease two 9-inch round baking pans.
- 3
Chop 2 chocolate squares; set aside.
- 4
Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
- 5
Beat on medium speed 2 minutes.
- 6
Stir in chopped chocolate.
- 7
Spoon into pans.
- 8
Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
- 9
Cool in pans on wire racks 10 minutes.
- 10
Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
- 11
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
- 12
Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
- 13
Let stand 15 minutes to thicken.
- 14
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.
- 15
Store in refrigerator.
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