Thursday, March 22, 2012

Yummy Yummy.....Good for The Tummy.....not really but it sure does taste good.....

Birthday celebration at work....
once a month we celebrate the birthdays for that month in the office.
We order lunch....usually pizza, I normally bring my lunch cause I can't eat regular pizza, and I bake the cake. We did order a pizza with a white sauce (Alfredo Sauce) and it was pretty might want to try this sometime if you like Alfredo Sauce. Now at home I make pizza usually every Friday night and I use Cream Cheese for the base on my side of the pizza and use pizza sauce on hubby's side of the pizza.

We had 2 birthdays in March so we celebrated them yesterday and I made this wonderful chocolate cake.......if I have to say so myself.

Best-Ever Chocolate Fudge Layer Cake
It was a "Big" hit at work......but chocolate always is.

What You Need
(recipe found at

8 oz. BAKER'S Semi-Sweet Chocolate, divided

1 pkg. (2-layer size) chocolate cake mix - I used chocolate fudge cake mix

1pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding - I used instant chocolate 
fudge pudding

4 eggs

1 cup BREAKSTONE'S or KNUDSEN Sour Cream - Any kind will do

1/2 cup oil

1/2 cup water

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

2 Tbsp. PLANTERS Sliced Almonds

Make It

HEAT oven to 350°F.
CHOP 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl 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 centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 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.  While making this I thought it was not going to turn out right...but it did!
STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts. Be sure and put the cake in the refrigerator...the icing gets a little stiff and kind of like will not be real sweet...which is the way I like it.

Kraft Kitchens Tips

Prepare using 1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
Make Ahead
The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.
How to Store
Keep refrigerated.

This cake will go good with Vanilla Ice Cream or just with a good cup of coffee. It is a very moist and light cake.

God Bless
Be Safe



  1. Sounds delicious. Especially with a fudge~like texture. I'm trying to think if we have any birthdays to celebrate coming up soon... Take care,

    1. Any excuse will do.....Its a great chocolate cake....hope you get to try it out soon....if you do let me know how you like it.

  2. Yummy! sounds like a great time.

    1. The cake went fast so I guess it was Yummy! Thanks for stopping by, have a great weekend.

  3. Hi Linda...My name is Ana and I am a CHOCOHOLIC! Hee, hee, hee. So you know I would just LOVE that cake. It sure does look yummy. Thank you for sharing the recipe. Wishing you a wonderful weekend.

    Hugs and Kisses,

    1. Hi Ana...I have a cure....bake this cake and EAT! EAT! & EAT some more! Have a great weekend!