Chocolate Fudge Layer Cake

June is birthday month for us - my husband and I. Mine is on 12th and his on 18th. Yesterday, we made a small party to celebrate our birthdays and for that, I made this chocolate cake.

I always mention, don´t I, that when it comes to baking cake, I would normally fail miserably. But this time around, I´m quite happy with myself that I managed to make a tw0-layer cake with chocolate cream topping and it looked good. Most importantly, HB said it´s delicious.

I got the recipe from Kraft Food website. This chocolate cake is called Best-Ever Chocolate Fudge Layer Cake. Since it uses short-cuts in the ingredients, such as cake mix and instant pudding which ingredients like baking powder, sugar, baking soda are already taken into account, the making of this chocolate cake is very fast and simple. It may not be a traditional-conventional chocolate cake, but to me I like this very much because it´s very convenient!

However, I still find coating a cake with icing is very challenging. In order to coat this chocolate cake, I made quite a mess in my cramp-little kitchen. But the end result is good, so cleaning up the mess is worth it.

For the recipe:

pkg. (8 squares) Semi-Sweet Chocolate, divided

1 pkg. (2-layer size) chocolate cake mix

110g Chocolate Instant Pudding

4 eggs

1 cup Sour Cream

1/2 cup oil

1/2 cup water

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) - I used double cream then whipped with hand mixer until peak forms then refrigerated.

Sliced Almonds

HEAT oven to 180C

CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave 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. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated
.