Triple Chocolate Tres Leches Cake

What You Need

1 pkg.   (2-layer size) devil's food cake mix (I prefer fudge chocolate cake mix)

8 oz.  BAKER'S Semi-Sweet Chocolate, divided

1 can   (14 oz.) FAT FREE sweetened condensed milk

1 can  (12 oz.) FAT FREE evaporated milk

1/2  cup FAT FREE Sour Cream

1 Tbsp.  unsweetened cocoa powder

1 cup   thawed FAT FREE COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake in 13x9-inch pan as directed on package (replace the oil in the directions for applesauce) (use cooking spray on pan instead of shortening or butter). Cool cake in pan 10 min., then pierce cake with large fork at 1/2-inch intervals.

MELT 7 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 milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.

STIR cocoa into COOL WHIP. Frost cake with COOL WHIP mixture; top with chocolate curls. Keep refrigerated.

BY Kraft Food & Family