Best 4 Best Ever Chocolate Fudge Layer Cake Recipes

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• HEAT oven to 350 degrees F.
• CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
• BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
• PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.

BEST EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• Heat oven to 350.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9 in.) round pans sprayed with cooking spray.
• Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks: gently remove pans. Cool cakes completely.
• Microwave cool whip & remaining chocolate on high 1 1/2 minutes or until chocolate is completely melted & mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
• Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
• keep refrigerated.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• 1. HEAT OVEN TO 350F. CHOP 2 CHOCOLATE SQUARES. BEAT CAKE MIX, DRY PUDDING MIX, EGGS, SOUR CREAM, OIL AND WATER IN A LARGE BOWL WITH MIXER UNTIL WELL BLENDED. STIR IN CHOPPED CHOCOLATE. POUR INTO 2-9 INCH ROUND PANS SPRAYED WITH COOKING SPRAY.
• 2. BAKE 30-35 MIN. OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL IN PANS 10 MIN. LOOSEN CAKE FROM SIDES OF PAN. INVERT ONTO WIRE RACKS; GENTLY REMOVE PANS. COOL CAKE COMPLETELY.
• 3. MICROWAVE WHIPPED TOPPING AND REMAINING CHOCOLATE SQUARES IN MICROWAVEABLE BOWL ON HIGH FOR 1 1/2 MINUTES OR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, STIRRING AFTER EACH MINUTE. LET STAND 15 MINUTES TO THICKEN.
• 4. STACK CAKE LAYERS ON PLATE, FILLING AND FROSTING WITH COOL WHIP MIXTURE. SPRINKLE WITH NUTS. KEEP REFRIGERATED.
• 5. *****PREPARE USING FAT FREE, SUGAR FREE INSTANT PUDDING, REDUCED FAT SOUR CREAM AND LITE WHIPPED TOPPING. SAVE SOME CALORIES!!

BEST EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. BAKE 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds. KRAFT KITCHENS TIPS Substitute Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.