“From Kraft Foods. Haven't made this yet. All the reviews looked really good.”
READY IN:
45mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 8 ounces baker's semi-sweet baking chocolate, divided
  • 1 (18 ounce) package chocolate cake mix, without pudding
  • 1 (4 ounce) packagejello chocolate instant pudding
  • 4 eggs
  • 1 cup sour cream
  • 12 cup oil
  • 12 cup water
  • 1 (8 ounce) container Cool Whip Topping (do not thaw)
  • 2 tablespoons PLANTERS Sliced Almonds

Directions

  1. Heat oven to 350.
  2. 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.
  3. 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.
  4. 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.
  5. Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
  6. keep refrigerated.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: