Halloween Chocolate Fudge Pudding Cake

Halloween Chocolate Fudge Pudding Cake

Ingredients

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
• Candy Corn or Candy Corn Semi Sweet Chocolate Chips for topping

Instructions

• HEAT oven to 350°F.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
• MICROWAVE COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
• Stack cake layers on plate, for filling and frosting use the COOL WHIP mixture. Sprinkle with chocolate chips or candy corn.