2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray. Prepare cake batter as directed on package; blend in chocolate and food coloring. Pour into prepared pans.
Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
Toss berries with 2 Tbsp. sugar; set aside. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Whisk in COOL WHIP.
Cut each cake layer into 8 wedges. Serve topped with COOL WHIP mixture and berries.
Enjoy the great taste of this classic cake but remember to keep tabs on portions.
How to Bake Cake in 13x9-Inch Pan
Bake cake as directed, substituting a 13x9-inch pan for the 2 round pans. Remove cooled cake from pan. Cut into 8 pieces, then cut each piece diagonally in half. Serve topped with cream cheese mixture and berries just before serving as directed.
Spoon COOL WHIP mixture into resealable plastic bag; snip 1/2-inch corner off bottom of bag. Use to squeeze COOL WHIP mixture over cake wedges.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* 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.