Chocolate, Chocolate, Chocolate!

I'm totally thinking chocolate right now. So I'm ending the week with a recipe for a delicious chocolate fudge cake. It originally came from Kraft, but I did some altering to make it better for you. And surprise, it's still delicious! Incredibly good in fact! And it's one that just gets better as it's fridged because the fudge flavor just gets better! This is definetely one of my splurge desserts.

1 pkg (8 squares) semi sweet baking chocolate


1 pkg Dr. Oetker's or Arrowhead Mills organic chocolate cake mix

1 pkg (4 serving size) fat free sugar free chocolate pudding mix

4 eggs (can sub 4 egg whites)

1 cup fat free sour cream

1/2 cup applesauce

1/2 cup water

1 tub (8 oz) frozen fat free cool whip topping

Raspberries, strawberries, or almond slices to top

Preheat oven to 350 degrees. Grease two 9 inch round baking pans. Chop 2 of the chocolate squares, set aside. Beat cake mix, dry pudding mix, eggs, sour cream, applesauce, and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minutes. Stir in chopped chocolate. Spoon into 2 round prepared pans.

Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Remove pans, allow to cool before removing from pan and continuing to cool on wire racks. Cool cakes completely.
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 mixtures 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, raspberries, or strawberries.


To see the original recipe, click here.