Recipe by BREAKSTONE'S
"Imagine a tall, rich chocolatey glazed layer cake, which takes half the time to make as your favorite scratch recipe, but tastes twice as good. This is it."
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1 (8 ounce) package
BAKER'S Semi-Sweet Baking Chocolate, divided
1 (18.25 ounce) package
chocolate cake mix
1 pkg. (4 serving size)
JELL-O Chocolate Flavor Instant Pudding & Pie Filling
BREAKSTONE'S or KNUDSEN Sour Cream
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed
PLANTERS Sliced Almonds
Delicious! Very light and moist cake. I made this in a bundt cake pan and poured the glaze over the top. Let the glaze cool a little so it will thicken and not all run to the bottom. I also used some dark choc. raspberry chips instead of the regular choc. chips. To die for! I will also use real cream or half and half next time in place of the whip topping.....just like the flavor better. Can't go wrong with this one! Only problem is you can't stop eating it.
Very heavy, very rich cake.
I made this for my sister birthday dinner and it turned out wonderful. I used store bought icing because I muffed up the icing recipe that was here. Thank you for for posting this recipe. Will make again.
Made this for Thanksgiving this year & it was great. It tasted like a bakery cake, not a mix. Very moist, great texture, and the icing wasn't as scary as i imagined. I did however use a thick layer of store bought fudge frosting on the 1st layer so it is very rich in the center, and gives a contrast to the slightly more bitter tasting icing. It is a little bit difficult to ice this cake as it tends to have a "crumblike" texture. Also, I melted the chocolate 1st, then added the cool whip. Make sure it cools. One last suggestion is to store the cake in the fridge. Serve slightly chilled or room temp., but best to keep cold.
This was an amazing recipe. Everyone loved the cake and raved about it. It is very moist and a little gooey. Best part is that it's not overly sweet. It's just right. I am actually going to try this recipe in a white chocolate version. It's absolutely amazing. I will say that the batter texture took me by surprise. It resembled stay puff gooey maeshmellows. LOL I highly recommend this recipe.
This is the first cake I have ever made and it was delicious. I liked the firm, not crumbly texture and the chocolate taste without the cloying sweet flavor of some I have eaten.
One of the best cakes I've ever made....and I've made a lot of cakes. I got a lot of compliments on how moist it was. Great recipe!!
This is the best chocolate cake! Even my daughter who doesn't like chocolate loves it. Instead of whipped topping, I used ganache to fill and frost. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Best-Ever Chocolate Fudge Layer Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 311
** Calories from Fat: 159
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