Melt 6 oz. chocolate as directed on package; cool. Meanwhile, beat dressing, brown sugar and 2 tsp. vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with boiling water, mixing well after each addition.
Pour into 2 parchment-lined 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 from pans to wire racks. Immediately remove parchment. Cool cakes completely.
Meanwhile, microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Cool.
Add powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers.
Prepare using MIRACLE WHIP Light Dressing.
How to Store
Keep frosted cake refrigerated.
Garnish frosted cake with sliced fresh strawberries just before serving.
Oven Rack Safety
Check to make sure that racks are positioned properly in the oven before preheating. It is more difficult and less safe to move the racks when they are hot.
How to Make Cupcakes
Prepare cake batter as directed; spoon into 24 paper-lined muffin cups. Bake in 350°F oven 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Frost with powdered sugar mixture. Keep refrigerated. Makes 24 servings.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 65g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.