Substitute 13x9-inch pan for the round pans and increase baking time to 35 to 38 min. or until toothpick inserted in center comes out clean; cool completely. Continue as directed, spreading caramel mixture and chocolate mixture over cake in pan.
For a more fudge-like texture, store cake in refrigerator overnight before serving. Garnish with chocolate-dipped wafers just before serving.
Trim 40 calories, 3g of total fat, including 2g of saturated fat, per serving by preparing with COOL WHIP LITE Whipped Topping, JELL-O Chocolate Fat Free Sugar Free Instant Pudding, PHILADELPHIA Neufchatel Cheese and reduced-fat vanilla wafers.