2 cups mini chocolate chips (divided)
1 pkg. 2-layer chocolate cake mix
1 pkg. instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz) frozen whipped topping
2 tablespoons sliced almonds
Preheat oven to 350 degrees. Grease and flower two 9-inch round baking pans. In large bowl, beat cake mix, dry pudding mix, eggs, sour cream, oil and water on low speed until moistened. On medium speed, continuing beating for two minutes. Stir in 1 cup mini chocolate chips. Spoon into prepared pans. Bake 30-35 minutes until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Loosen cakes from sides of pans and invert onto racks; gently remove from pans. Cool cakes completely.
Frosting: Place frozen whipped topping and remaining chips in microwaveable bowl. Microwave on high for 1 minute. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Let stand 20-50 minutes to thicken. Place one cake layer on serving plate; top with 1/3 of the chocolate ganache and add second cake layer. Pour remaining ganache over top and let it drape over the edge. Garnish with almonds. Store in refrigerator. Makes 18 servings. This cake's flavor and texture improves when stored overnight in the refrigerator. Delicious!
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