Chocolate Fudge Layer Cake

From the Kitchen of Connie Wilson of Paris, TN


  • 1 (18.25 oz.) Package of
    Chocolate Cake Mix

  • 1 Package (4 Serving
    Size) of Instant
    Chocolate Pudding

  • 4 Eggs

  • 1 (8 oz) Tub of Cool
    Whip, Thawed

  • 1 Cup of Sour Cream

  • ½ Cup of Oil

  • ½ Cup of Water

  • 1 (8 oz.) Package of
    Semi-Sweet Baking

  • 2 Tbs of Sliced Almonds


Preheat oven to 350ºF. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed for 2 minutes or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.

Bake for 30 to 35 minutes or until toothpick inserted near centers come out clean. Cool in pans for 10 minutes on a wire rack. Loosen cakes from side of pans with a spatula or knife. Invert cakes onto rack; gently remove pans. Let cakes cool completely on wire rack.

Place remaining 6 squares of chocolate and whipped topping in a medium microwaveable bowl. Microwave on high for 1 1/2 to 2 minutes. Stir until well blended and shiny. Let cool for 5 minutes.

Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over layer. Place second cake layer on top then spread remaining chocolate mixture over top and sides. Garnish with almonds if desired.