1 pkg. (8 squares) Semi-Sweet Baking Chocolate, divided
1 pkg. Chocolate cake mix
1 pkg. (4-serving size) instant chocolate pudding
1 c. sour cream
½ c. oil
½ c. water
1 tub (8 oz.) Cool Whip
Preheat oven to 350°. Grease two 9” round pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
Bake 30-35 min. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans Invert onto racks; gently remove pans. Cool Cakes Completely.
Place frozen whipped topping and remaining 6 chocolate squares in bowl and microwave1 ½ min or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with ¼ of mixture and the second cake layer. Spread top and sides with remaining chocolate mixture. Garnish with almonds, if desired.
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