- Average
- Average budget
Ingredients
- 1 pkg. (225 g) Baker's Semi-Sweet Chocolate , divided
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 4 egg s
- 1 cup sour cream
- 1/2 cup oil
- 1/2 cup water
- 3 cups (3/4 of 1-L tub) Cool Whip Light Whipped Topping (Do not thaw.)
- 2 Tbsp. sliced almonds
Preparation
Step 1
Heat oven to 350°F.
Chop 2 oz. chocolate. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Microwave Cool Whip and remaining chocolate in microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
Stack cake layers on plate, filling and frosting with Cool Whip mixture. Top with nuts.
VARIATION
Prepare using Jell-O Fat Free Chocolate Pudding and light sour cream.
SIZE-WISE
A serving of this sweet treat goes a long way on flavour.
HOW TO MEASURE FROZEN COOL WHIP
Cut the frozen Cool Whip into 4 wedges, then use 3 to prepare recipe as directed. Refreeze remaining Cool Whip or refrigerate until ready to use as desired.