1 (7 ounce) package instant chocolate cake mix
1 cup boiling water
1 (3 ounce) package instant chocolate pudding mix
1 cup vegetable oil
1 (3 ounce) package instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant chocolate sorbet
1 (3 ounce) package instant coffee cake mix
1 (8 ounce) package instant chocolate ganache
1/2 cup water
1/2 cup vegetable oil
1 1/4 cups milk
1 (8 ounce) can frozen orange juice concentrate
1 (3 ounce) package instant vanilla pudding mix
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, combine cake mix, boiling water, pudding mix, oil, pudding mix, milk, whipped topping and instant pudding mix. Mix well. Shape into 2-inch balls and roll in the orange juice concentrate. Roll the remaining batter into 1-inch balls. Place balls in the prepared pans.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes in the preheated oven. Cool completely. Spread evenly with frosting.
Gently frost the top and sides of the cake slices. Cut into squares. Frost edges of cake with buttercream frosting. Cut into 8 squares. Place 1 tablespoon of frosting on bottom of each square.
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