1 box chocolate pudding cake mix
1 can chocolate frosting
1 (8 oz.) size tube Cool Whip
1 (16 oz.) sour cream

Bake chocolate cake according to package in 2 round cake pans. Let cool, then cut the two layers in half so that you have four round layers. Combine the Cool Whip and sour cream. Spread all but 1 layer with this mixture. Layer the cakes and then refrigerate 1 hour. Before serving, frost cake. Keep refrigerated.