chocolate fudge layer cake

Best-Ever Chocolate Fudge Layer Cake

I made this cake for Jason's birthday one year and it was a hit! Everyone loved it so much poor Jason got the smallest tiniest piece. When I made it I also added some milk chocolate chips to the cake batter as well, just to make it extra chocolaty. I was nervous of the sour cream but it just made the cake super moist. I especially love the frosting, it is so easy and super delicious. When I made it I topped it with raspberries (Jason's favorite), and I made a raspberry sauce for everyone to drizzle on their cake, I would HIGHLY recommend that too!

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 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 until well 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 centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE COOL WHIP and remaining chocolate squares in microwaveable bowl 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 mixture. Sprinkle with nuts. Keep refrigerated.