2
Cover 3 baking sheets with parchment; spray with cooking spray. Beat cake mix, oil, water and eggsin large bowl with mixer until blended. Drop 1 cup batter into 2 mounds on 1 of the prepared baking sheets, using 1/2 cup batter for each mound and placing mounds 8 inches apart.
3
Spread each mound of batter into 6-inch round with back of spoon. Repeat with remaining batter on remaining 2 prepared baking sheets.
4
Bake 12 min. or until tops spring back when gently pressed in centers. Cool completely. Gently run offset spatula under each cake layer to loosen cake from parchment.
5
Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Cool until thickened. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Fold in remaining COOL WHIP. Refrigerate until ready to use.
6
Place 1 cake layer on plate; spread with 1/3 of the chocolate mixture. Cover with second cake layer, 1/3 of the pudding mixture and 1/2 cup strawberries.
7
Repeat layers twice. Refrigerate 2 hours.