I finally tasted it and it was very good and very rich. I will definitely make it again.
I though this cake looked so good in Sandra Lee's Semi-Homemade magazine, so I wanted to make it for my family. I haven't tasted it yet so I don't know how good it tastes. The directions seem a little weird to me too, but hopefully it tastes good. Here is the recipe:
1 (18.25 oz.) Devil's food cake mix
1 (3.9 oz.) box of instant chocolate pudding
1/4 cup sugar
1/2 cup strong brewed coffee (cooled to room temp.)
1/2 cup veg. oil
4 large eggs
1 cup sour cream
Creamy chocolate filling (recipe follows)
2 (16 oz) containers of your favorite chocolate icing
1 package ready to use cookie icing
Preheat oven to 350 degrees. Spray 2 (8 inch) round pans with cooking spray. In the bowl of a mixer combine cake mix, pudding mix, sugar, coffee, oil and eggs. Beat until smooth about 2-3 minutes. Stir in sour cream, then spread the batter evenly into the pans.
Bake for 24-27 minutes or until a tooth pick comes out clean. Let cool, then cut each cake layer in half horizontally. Place on cake layer on serving plate then add a third of the filling. Repeat until all the layers are used. Here's the weird part:Cover and freeze for at least 2 hours or up to 30 days! Remove from freezer and cover the cake with icing. Then pipe a small circle of the cookie icing in the center of the cake. Starting just outside center circle and working out toward the edge pipe a continuous spiral of icing over the top of the cake.
Using a toothpick, run the tip through the center to the edge. Let cake stand for at least 2 hours before cutting. Store cake, covered in the fridge.
Creamy chocolate filling
1 (8 oz.) container chocolate Cool Whip
1 (8 oz.) package cream cheese-softened
2 tablespoons Kahlu'a
In the bowl of an electric mixer beat Cool Whip and cream cheese. Add the Kahlu'a and beat until smooth. Cover and chill (if not using immediately).