Chocolate Pudding Fudge Layer Cake

By carvalhohm

Ingredients

• 1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines chocolate cake mix)
• 1 (4-serving size) JELL-O chocolate flavor instant pudding mix
• 4 large eggs
• 1 cups sour cream
• 1/2 cup vegetable oil (can use canola oil)
• 1/2 cup water
• 2 (1-ounce) squares semi sweet baking chocolate squares, coarsely chopped

Details

Servings 15
Adapted from kittencalskitchen.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Grease two 9-inch round cake pans.

In a mixing bowl beat cake mix with dry pudding mix, eggs, sour cream, oil and water using an electric mixer on low speed just until moistened scraping down the sides of the bowl occasionally.

Increase speed to medium and continue beating for 2 minutes or until smooth and well blended.

Stir in chopped chocolate.

Divide the batter evenly between the two pans.

Bake for 30-35 minutes or until cakes test done.

Cool in pans 10 minutes on a wire rack.

Loosen cakes from sides of the pans using a knife, then invert onto racks to cool completely.

Frost with Kitten's Chocolate Buttercream Frosting.