DOUBLE CHOCOLATE MARSHMALLOW CAKE

Prep time 30 min
total time 1 hr 52 min
makes 16 servings

Ingredients:
1 pkg. (2-layer size) chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, unthawed
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
2 cups JET-PUFFED Miniature Marshmallows

Procedure:

HEAT oven to 350ºF.

LINE 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.

MICROWAVE COOL WHIP and chocolate squares in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.

STACK cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.

TOP cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.
If cake is too high for your broiler, assemble cake on serving plate but do not add top cake layer. Place remaining cake layer on baking sheet; spread with remaining COOL WHIP mixture and top with marshmallows. Broil as directed, then carefully place over stacked and filled cake layers on plate.

How to Easily Cut Assembled Cake
Use serrated knife to cut the assembled cake, dipping knife in hot water before using to cut each piece.