Best-Ever Chocolate Fudge Layer Cake Recipe -
Best-Ever Chocolate Fudge Layer Cake Recipe
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Best-Ever Chocolate Fudge Layer Cake

Recipe by  

"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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Original recipe makes 18 servings, 1 slice each Change Servings
  • PREP

    10 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
  2. Bake 30 to 35 min. or until wooden 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.
  3. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
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  • © 2008 Kraft Foods Inc. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2009

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.

Most Helpful Critical Review
May 02, 2011

Very heavy, very rich cake.


13 Ratings

Mar 22, 2010

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.

Nov 29, 2009

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.

May 04, 2010

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.

Apr 08, 2011

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.

Jun 19, 2011

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!!

Oct 30, 2011

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!


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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