- 5 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
- 6 tablespoons butter or margarine
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/4 cups flour, divided
- 1/2 teaspoon baking soda
- 3/4 cup water
- 1 1/2 cups thawed COOL WHIP Strawberry Whipped Topping
- 1 cup sliced strawberries
- Preheat oven to 350 degrees F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 minutes 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 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely. Top with the whipped topping 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.