Chop 2 chocolate. Beat next 6 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Top with nuts. Keep refrigerated.
Prepare as directed, using JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding, BREAKSTONE'S Reduced Fat Sour Cream and COOL WHIP LITE Whipped Topping.
The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 38g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 18 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.