The Food Fixture: April 2011

Chocolate Fudge Layer Cake Submitted by Lori Baldini

• 1 Pkg (2 layer size) chocolate cake mix
• 1 box (4 serving size) chocolate instant pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 Pkg (8 squares) Baker’s semi-sweet baking chocolate, divided
• 1 tub (8oz) Cool Whip whipped topping, thawed
• 2 Tbsp almonds, chopped and toasted

Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in 2 squares of the chocolate, chopped.
Spoon into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans 10 minutes on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.

Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 minutes. Stir until well blended and shiny.

Cool 5 minutes. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.

If you would like to submit a recipe for consideration on our web site, please email Lori at: lbaldini@hajoca.com