Double Layer Chocolate Cake

[imported_Aim]

I made this for Easter Sunday. It was REALLY good. Everyone loved it. And it was pretty simple.

Prep: 10 min
Ready In: 1 hr 10 min
Serves: 18
Ingredients
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
3 cups thawed COOL WHIP Whipped Topping
2 Tbsp. almonds, chopped, toasted

Directions
1 PREHEAT oven to 350°F. Lightly grease 2 (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 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.
2 BAKE 30 to 35 min. or until toothpick inserted near centres comes out clean. Cool in pans 10 min. 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.
3 PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. 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.

Substitute
Prepare as directed, using Jell-O Fat Free Chocolate Pudding, low-fat sour cream and Cool Whip Light Whipped Topping.

[Allie]

I made this (modified slightly) and it turned out really good! It is almost like a brownie, really chocolately and moist. I added semi-sweet chocolate chips instead of chopped baker's chocolate and a dash of vanilla extract. I don't like cool whip so I made a chocolate cream cheese icing with hershey's dutch processed dark cocoa. Yum! I also only made a sheet cake.