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Ingredients
- 1 pkg. (2-layer size) devil's food cake mix
- 5 oz. BAKER'S Semi-Sweet Chocolate, divided
- 1 tub (8 oz.) plus 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 Tbsp. powdered sugar
Method
- Heat oven 350F.
- Prepare cake batter, in 2-1/2-qt.
- ovenproof bowl, as directed on package; scrape side of bowl.
- Bake 1 hour 5 min.
- or until toothpick inserted in center comes out clean.
- Cool cake 10 min.
- Loosen cake from side of bowl with knife.
- Invert onto wire rack; remove bowl.
- Cool cake completely.
- Meanwhile, microwave 4 oz.
- chocolate in large microwaveable bowl as directed on package.
- Cool.
- Add 1 tub COOL WHIP to melted chocolate; whisk until blended.
- Cut cake into 3 layers; stack on plate, spreading chocolate filling between layers.
- Frost cake with remaining COOL WHIP.
- Make curls from remaining chocolate.
- (See Tip.)
- Place on cake; sprinkle with sugar.
- Keep refrigerated.
