Heat oven to 350ºF. Grease and flour 2 (9-inch) round pans.
Melt 2 oz. chocolate as directed on package. Beat cake mix, melted chocolate, water, egg whites and 1 cup COOL WHIP in large bowl with mixer until blended. Pour evenly into prepared pans. Bake 28 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Gently stir in 1 cup berries and 1/2 cup of the remaining COOL WHIP. Refrigerate until ready to use.
Place 1 cake layer on serving plate; spread top with pudding mixture. Cover with remaining cake layer. Frost top and sides with remaining COOL WHIP. Top with remaining berries. Grate remaining chocolate; sprinkle over cake.
How to Prevent Air Bubbles
To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface.
How to Keep the Cake Plate Clean
Make 4-inch square in center of cake plate with 4 (3-inch-wide) strips of waxed paper. Stack and frost cake layers as directed in center of waxed paper square. Any frosting drippings will land on the waxed paper, keeping the plate clean! Remove waxed paper strips after frosting top and side of cake with remaining COOL WHIP.
Store leftover cake in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.