"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, October 19, 2008

Best-Ever Chocolate Fudge Layer Cake

Since having worked as an RN, I have become increasingly reliant on mixes, but I did not particularly like the generic taste of boxed cake mixes. I want my birthday cakes to still have a special taste to it that makes it like I had a special touch. Well, Kraft Foods' food & family magazine I referred to in an earlier post has several wonderful recipes that combine a lot of those mixes and ready-to-use kitchen helpers (like the frozen whipped cream), and the outcome is usually so out of this world! This chocolate cake is now my signature birthday cake for the chocoholics in our family (especially my husband). Rich, but not overly rich, with the right moistness that makes us savor every bite and want more. This cake is gone quickly.
Ingredients:

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided (Note: each square is 1 oz)
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds

Procedure:

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry 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 to 35 min. or until wooden toothpick inserted in centers comes out clean. 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 microwaveable bowl. Microwave on HIGH 1-1/2 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 one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

See the kraftfoods recipe webpage here.
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5 comments:

  1. This was emailed to me by Mai (she asked for my opinion as to which to bake for her husband's birthday, and I suggested this choco cake).
    Hi Manang,

    I would like to thank you once again for the moist choc cake. Twas reaally good. My husband and kids love it. I will send you the photos hopefully this week, God permits. Sabi nga pala ng asawa ko, para itong chocolate roll ng Goldilocks. Napaisip ako and sed, oo nga ano.. Kac nung una ko xa tinikman, i know it really tasted very similar to something ive tasted before.. And yun, swak! Choc roll daw ng goldilocks...

    ReplyDelete
  2. i'll have to try this recipe as i have been on the look out for the moistest choco cake! thank you for sharing ManangK!:)wish we're just nearby so we can crash in Ben's party haha!

    ReplyDelete
  3. Hi ano po exact measurement ng semi bitter chocolate ksi wala ako makitang Bakers brand dito sa lugar namin?

    Thanks in advance,

    Leah (pooh1482001@yahoo.com)

    ReplyDelete
  4. hi manang pwede po bang gawin ang cake in two days advance before the celebration,ang dami ko po pa kasing lulutuin at ako rin po ang mgbbake ng cake ng anak ko for her 7th bday.ty:)

    ReplyDelete
    Replies
    1. Kung meron kang fridge para ma-chill mo sya, pwede. :)

      Delete

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