Zutaten für Chocolate Fudge Layer Cake
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Zubereitung von Chocolate Fudge Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Chop 2 ounces (57g) of semi-sweet chocolate squares into small pieces. Set aside.
- In a large bowl, combine one 15.25-ounce box of chocolate cake mix, 3.4-ounce box of instant chocolate pudding mix, 4 large eggs, 1 cup (240ml) sour cream, 1/2 cup (120ml) vegetable oil, and 1 cup (240ml) water.
- Beat on low speed with an electric mixer until just moistened. Then, beat on medium speed for 2 minutes.
- Stir in the chopped chocolate.
- Evenly spoon the batter into the prepared pans.
- Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans on wire racks for 10 minutes.
- Run a knife or spatula around the edges of the pans to loosen the cakes. Invert onto wire racks to cool completely.
- Prepare the frosting:
- In a microwave-safe bowl, combine 8 ounces (227g) frozen whipped topping (thawed in the refrigerator) and 6 ounces (170g) semi-sweet chocolate squares.
- Microwave on high for 1 1/2 minutes, or until the chocolate is completely melted and the mixture is smooth, stirring after 1 minute. Let stand for 15 minutes to thicken.
- Place one cake layer on a serving plate. Top with 1/4 of the chocolate frosting and the second cake layer.
- Spread the remaining chocolate frosting over the top and sides of the cake.
- Garnish with sliced almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
94g
Fat
44g
Carbs
12g
