| | Directions | | Preheat oven to 350°. 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 a big bowl with a mixer on low speed just until moistened. Beat on medium speed for 2 minutes. Stir in chopped chocolate. Spoon into pans. Bake for 30-35 minutes or until it tests done with a toothpick. Cool for 10 minutes in pans on wire rack. Loosen cakes, invert onto racks. Cool completely. Place frozen Cool Whip and remaining 6 chocolate squares in a microwave safe 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 platter; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and sides with the rest of chocolate mixture. Garnish with almonds. Store in fridge. |
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| Ingredients | | - |  | 1 package 8 squares) semi-sweet baking chocolate |
| - | | 1 package 2 layer size) chocolate cake mix |
| - | | 1 package instant chocolate pudding |
| - | | 4 eggs |
| - | | 1 cup sour cream |
| - | | 1/2 cup oil |
| - | | 1/2 cup water |
| - | | 1 package Cool Whip (8 ounce pkg) |
| - | | 2 tablespoons sliced almonds |
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