Servings: 20
Prep Time: 20 Min.
Cook Time: 40 Min.
Chill Time: 5 Min.

Chocolate Fudge Cake
+ 2 oz. BAKER'S Semi-Sweet Chocolate, chopped finely
+ 1 box (2 layer) chocolate cake mix
+ 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
+ 4 eggs, room temperature
+ 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
+ 1/2 c. oil
+ 1/2 c. water

Filling
+ 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
+ 2 c. cold milk
+ 1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
+ 8-10 drops orange food coloring

Eye Ball Marshmallows
+ 3 JET-PUFFED Marshmallows

Chocolate Fudge Cake
1. Preheat oven to 350°F. Coat 13x9 inch pan with non-stick cooking spray.
2. Chop chocolate, set aside.
3. Beat together cake mix, dry pudding mix, eggs, sour cream, oil and water in a large mixing bowl until well blended. Stir in chopped chocolate.
4. Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick comes out clean. Remove from oven and allow to cool.
5. For Filling: Combine milk and chocolate pudding according to directions on box. Chill at least 5 minutes.
6. Combine Cool Whip Whipped Topping with orange coloring, mix until well blended.
7. Assemble Dessert: Cut cake into 1 inch squares; place single layer on bottom of clear serving bowl. Top with 1/2 of pudding mixture, spread evenly on top of cake. Top with 1/2 of Cool Whip Whipped Topping. Spread evenly on top of pudding.
8. Repeat layers. Serve immediately or chill until ready to serve. Add Marshmallow Eyes just before serving.

* Eye Ball Marshmallows: Draw pupils onto marshmallow with food coloring. Add blood veins.

* Recipe and photo courtesy of Blogger, Liz Latham and Kraft Kitchen