The layers of chocolate in this Twice Chocolate Torte make every bite moist and creamy. This is a recipe that comes from my husband’s side of the family. His mother made this cake for him every year for his birthday when he was growing up.
12.8ouncesHershey's Hot Fudge Topping(1 jar) or Mrs Richardson's Hot Fudge Topping
Prepare milk chocolate cake mix according to package directions. Bake in 2 9" round baking pans.
Allow cakes to cool for 10 minutes. Remove cakes from pans and allow to finish cooling on a baking rack.
Wrap cooled cakes in plastic wrap and freeze for 1 hour. This will make them easier to slice in half for layering.
Remove cakes from freezer and carefully slice each cake in half using a long serrated knife (bread knife) creating 4 thin layers of cake.
Fold hot fudge topping into the cool whip. Make sure the cool whip has been thawed in the refrigerator and the hot fudge topping is at room temperature. If you've kept the hot fudge topping in the fridge, do not heat it in the microwave. It's best to use the unopened jar straight from the shelf.
Place one layer of cake on a cake platter. Spread about 1/6th of the cool whip/hot fudge topping over the cake. Place another cake layer on top and repeat. Use the remaining topping to spread around the outside of the cake.
If you prefer, you can spread 1/4 of the topping between each layer and let the extra drip down the sides leaving the cake edge uncovered.