Chocolate Fudge Layer Cake - cooking recipe

Ingredients

8 semi-sweet chocolate baking squares, divided
18 ounces chocolate cake mix, 2-layer size
1 (3 1/2 ounce) box instant chocolate pudding mix, 4-serving size
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
8 ounces Cool Whip, frozen
1 tablespoon almonds, sliced

Preparation

Preheat oven to 350\u00b0F.
Grease two 9-inch round baking pans.
Chop 2 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 minutes.
Stir in chopped chocolate.
Spoon into pans.
Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 minutes.
Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
Frosting:
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
Let stand 15 minutes to thicken.
Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
Store in refrigerator.