Ingredients:
- 5 squares Baker's Semi-Sweet Chocolate, divided
- 6 T. butter or margarine
- 3/4 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 1 1/4 cups flour, divided
- 1/2 ts. baking soda
- 3/4 cup water
- 1 1/2 cups thawed Cool Whip Dips
- (Strawberry Creme)
- 1 cup sliced strawberries
- PREHEAT oven to 350°F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
- STIR in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
- BAKE 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely. Top with the COOL WHIP DIPS and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.
