Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
Melt 3 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See Tip.)
Frost cake with COOL WHIP. Garnish with chocolate curls. Keep refrigerated.
Enjoy your favorite foods while keeping portion size in mind.
How to Make Chocolate Curls
Microwave chocolate on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate steadily and draw a vegetable peeler slowly across chocolate to form curls.
Prepare cake batter as directed on package. Pour into 18 paper-lined muffin cups. Bake as directed on package; cool. Pierce cupcakes with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate and continue as directed. Makes 18 servings.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* 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.