Ingredients for Best Ever Chocolate Fudge Layer Cake
How to Make Best Ever Chocolate Fudge Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Chop 2 (1-ounce) squares of semi-sweet chocolate.
- In a large bowl, combine cake mix, dry pudding mix, 4 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, and 1 cup water. Beat on low speed until just moistened.
- Increase mixer speed to medium and beat for 2 minutes. Stir in the chopped chocolate.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes. Run a knife or spatula around the edges to loosen.
- Invert cakes onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a microwave-safe bowl, combine 8 ounces Cool Whip and 4 (1-ounce) squares of semi-sweet chocolate.
- Microwave on high for 1-1.5 minutes, or until chocolate is melted and the mixture is smooth, stirring halfway through. Let stand for 15 minutes to thicken.
- Once cakes are completely cool, place one layer on a serving plate. Frost the top with half of the Cool Whip frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Garnish with your favorite chopped nuts (about 1/2 cup).
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
72g
Fat
45g
Carbs
9g
