pkg (2 layer) chocolate cake mix
carton (8 oz) sour cream
pkg (4 srvg) jello chocolte instant pudding
cup canola oil
pkg (8 squares) semisweet baking chocolate
cups frozen cool whip, thawed
Preheat oven to 350; spray fluted pan w/cooking spray. In large bowl, combine cake mix, sour cream, pudding mix, eggs, oil & water; beat w/an electric mixer on low until combined; beat on medium speed for 2 minutes; pour into pan. Bake 45-50 minutes; cool in pan on write rack for 10 minutes; loosen cake from pan & remove; completely cool on rack. Combine chocolate & cool whip in bowl & microwave on high for 1-2 minutes (until chocolate is completely melted), stirring halfway thru. Stir to blend drizzle over cooled cake.