So Easy - Chocolate Layer Cake with Chocolate Ganache Glaze
Recipe: #12202
March 06, 2014
Categories: Desserts, Cakes, Layer, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years Picnic, Valentine's Day, Oven Bake, Pudding Mix, Cake Mix, Chocolate, more
"I love this cake, and the ganache glaze, who ever thought that a ganache can be made with Cool Whip! This is the most decadent, moist chocolate cake and it's my new fav!"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (102.8 g)
- Calories 372.6
- Total Fat - 24.9 g
- Saturated Fat - 11.3 g
- Cholesterol - 64.1 mg
- Sodium - 218.1 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 1.2 g
- Sugars - 26.9 g
- Protein - 5.1 g
- Calcium - 55.2 mg
- Iron - 1.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Spray two 9-inch round pans with cooking spray.
Step 3
With a sharp knife, chop 2 ounces of chocolate.
Step 4
Beat cake mix with dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into two pans.
Step 5
Bake 30 to 35 minutes, or until toothpick inserted in centers comes out clean.
Step 6
Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
Step 7
Microwave the FROZEN Cool Whip with the remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minutes. Let stand 15 minutes to thicken.
Step 8
Spread the chocolate ganache mixture in the middle and outside of cake.
Step 9
Sprinkle top with nuts.
Tips
- Two 9-inch round pans
0 Reviews
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