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<blockquote data-quote="moreluck" data-source="post: 940215" data-attributes="member: 1246">Great Fudge CakeWhat You Need1pkg. (8 squares) BAKER&#039;S Semi-Sweet Chocolate, divided1pkg. (2-layer size) chocolate cake mix1pkg.&nbsp; (3.9 oz.) JELL-O Chocolate Instant Pudding4&nbsp;eggs1cup BREAKSTONE&#039;S or KNUDSEN Sour Cream1/2cup oil1/2cup water1tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)2Tbsp. PLANTERS Sliced AlmondsMake ItHEAT oven to 350°friend.CHOP 2 chocolate squares.&nbsp; Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended.&nbsp; Stir in chopped chocolate.&nbsp; Pour into 2 (9-inch) round pans sprayed with cooking spray.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean.&nbsp; Cool in pans 10 min.&nbsp; Loosen cakes from sides of pans.&nbsp; Invert onto wire racks; gently remove pans.&nbsp; Cool cakes completely.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; MICROWAVE COOL WHIP and remaining chocolate squares in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; STACK cake layers on plate, filling and frosting with COOL WHIP mixture.&nbsp; Sprinkle with nuts.&nbsp; Keep refrigerated.</blockquote>

[QUOTE="moreluck, post: 940215, member: 1246"] Great Fudge Cake [B]What You Need[/B] 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided 1 pkg. (2-layer size) chocolate cake mix 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 4 eggs 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup oil 1/2 cup water 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) 2 Tbsp. PLANTERS Sliced Almonds [B]Make It[/B] [B]HEAT [/B]oven to 350°friend. [B]CHOP [/B]2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray. [B]BAKE [/B]30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely. [B]MICROWAVE [/B]COOL WHIP and remaining chocolate squares in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. [B]STACK [/B]cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts. Keep refrigerated. [/QUOTE]

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