pray 2 8-inch round cake pans with vegetable spray.
Prepare cake mix according to package, adding pudding mix and sour cream.
Add chocolate chips and nuts.
Pour into greased tube pan.
Bake using cake mix directions.
Cool and frost with chocolate fudge frosting.
Note:
chocolate fudge cake mixes and chocolate fudge pudding mixes are too rich for the normal palate.
One or the other is fine, but not both.
Other ingredients on these packages to normally prepare them (milk, eggs, water, etc.).
For possible additions* see the following.
Prepare cake mix as directed.
Combine cream cheese, eggs and sugar in a medium mixing bowl.
Beat at high speed with electric mixer until smooth.
Gradually add milk and next 3 ingredients, beating well.
Set aside.
Grease and flour a 13 x 9 x 2-inch baking pan.
Spread half of the chocolate cake mixture in pan. Spoon cream cheese mixture evenly over chocolate batter.
Top with remaining cake batter.
Bake at 350\u00b0 for 55 to 60 minutes.
Cool completely.
Spread favorite frosting over cake.
Yields 15 servings.
Grease and flour a 15 1/2 x 10 1/2-inch jelly roll pan.
Bake the chocolate fudge cake as directed on mix box.
In large bowl, beat two eggs and almond extract.
With large spoon gently stir in cherry pie filling.
Add cake mix and gently stir with spoon until just moistened.
Spoon into 9 x 13 inch greased pan.
Bake at 350\u00b0 for 20 to 25 minutes.
While warm frost with Chocolate Fudge Frosting.
Prepare and bake cake mix according to package directions
00b0F. Grease three 9-inch cake pans. With electric mixer on
Melt chocolate in small bowl over hot
lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
50\u00b0.
Mix the Cake mix, Instant Pudding, Oil, Eggs
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Place chocolate in top of a double
ream in double broiler. Break chocolate into smaller pieces and melt
lour 2- 9 inch round cake pans.
Add all ingredients
1. FOR THE CAKE: Adjust oven rack to middle
then cool.
Break the chocolate into the cream. Stir until
serrated knife, cut cake layers in half horizontally to
Preheat oven to 350\u00b0.
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan).
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes.
Stir in chips and almonds.
Pour into pan and bake at 350\u00b0 for 70 minutes, or until cake begins to pull away from sides of pan.
Cool in pan for 15 minutes.
Remove and continue cooling on rack.
Prepare cake mix as directed.
Bake in 9 x 13-inch pan.
Let cool 15 minutes.
Poke with large fork.
Pour a jar of heated caramel sauce over cake.
Let cool.
Frost with chocolate fudge frosting.
Whip the whipping cream with powdered sugar.
Spread over frosting.
Crush Heath bars and sprinkle over whipped cream. Cover and freeze overnight.
Leave out several hours to defrost and enjoy.