“Toolicious” Chocolate Fudge Layer Cake – a delicious recipe with Chocolate Squares, Chocolate Cake, Pie Filling, Eggs, Sour Cream, Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Grease 2, 9 inch round baking pans.
3
Chop 2 of the chocolate squares into pieces. Set aside.
4
Beat cake mix, dry pudding, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes.
5
Stir in the 2 squares of chocolate that you chopped.
6
Poor mixture into the 2 prepared baking pans, and bake 30 - 35 minutes or until toothpick inserted comes out clean.
7
Cool in pan 10 minutes and then invert on rack to cool.
8
FOR FROSTING:
9
Place frozen cool whip and the remaining 6 squares of chocolate in microwave bowl. Microwave on high 1 to 2 minutes or until chocolate is melted. Stirring after each minute. Stir until mixture is smooth.
10
Let stand 15 minutes to thicken.
11
Place 1 layer of cake on a serving plate. Top with 1/4 of the chocolate mixture and the 2nd cake layer. Spread top and side with remaining frosting mixture (this frosting tends to run down the sides so only put on a little at a time, and spread it very slowly).
12
Refrigerate immediately & store in the refrigerator.
1109
kcal
Calories
85
g
Fat
68
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ounce, weight Semi-sweet Baking Chocolate Squares, Divided, 1 package Chocolate Cake Mix (I Use Devil's Food), 1 package (4 Oz.) Jell-o Chocolate Pudding & Pie Filling, 4 whole Eggs, and more.
Yes, “Toolicious” Chocolate Fudge Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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