Chocolate Fudge Layer Cake

This is a Kraft adapted recipe. It is fudgey and oh so moist. Very chocolately and easy to prepare. Just like you'd expect in a restaurant! Guaranteed rave reviews!

• Ready In: 1 hr 40 mins
• Serves: 18
• Yields: 1 Cake

Ingredients

• 8  squares  semi-sweet chocolate baking squares, divideded
• 18  ounces  chocolate cake mix
• 1 (4 ounce) package Jell-O chocolate pudding and pie filling
• 4  eggs
• 1  cup sour cream
• 1⁄2 cup  oil
• 1⁄2 cup water
• 1 (8 ounce) container  frozen Cool Whip Topping
• 2  tablespoons  sliced almonds

Directions

1. Preheat oven to 350.
2. Grease 2 round 9 inch cake pans.
3. Chop 2 ounces of baking chocolate.
4. Using an electric mixer on low speed, beat cake mix, pudding mix, eggs sour cream, oil and water just until combined. Beat 2 minutes on Medimum speed.
5. Fold in chopped chocolate.
6. Spoon batter into prepared pans and bake 30-35 minutes until toothpick comes out clean. cool in pan 10 minutes, then invert onto wire racks until completely cool.
7. Chop remaining chocolate.
8. In a microwave proof bowl combine chopped chocolate and frozen cool whip. Microwave on high for 1 1/2 minutes or until chocolate is completely melted. Stir after 1 minute. Stir again and let stand approximately 15 minutes to thicken.
9. On top of one layer (which is on a serving platter), spread 1/4 of the icing/topping. Add second layer and frost cake with remaining icing. Put almonds in center of top of cake for decoration.
10. Refrigerate cake overnight.