Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.
Make your holiday extra special with this delightful dessert. Since it serves 14, it's a great dessert to serve at your next gathering.
Not a raspberry lover? Prepare as directed, omitting the raspberry gelatin and increasing the sugar to 1 cup.
Prepare using BAKER'S Bittersweet Baking Chocolate.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 14 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.