Tuesday, May 31, 2011
Best-Ever Chocolate Fudge Layer Cake
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
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 (I didn't have any)
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. (Dont' let this step scare you!! It will work, I promis :)
STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts. Keep refrigerated