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Categories:Viewed: 21 - Published at: 10 years ago
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
- 12 cup oil
- 12 cup water
- 1 (8 ounce) containerfrozen Cool Whip Topping
- 2 tablespoons sliced almonds
Method
- Preheat oven to 350.
- Grease 2 round 9 inch cake pans.
- Chop 2 ounces of baking chocolate.
- 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.
- Fold in chopped chocolate.
- 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.
- Chop remaining chocolate.
- 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.
- 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.
- Refrigerate cake overnight.
