Chocolate-Peppermint Cake

• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1/4 tsp. peppermint extract
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 pkg. (11 oz.) prepared pound cake
• 5 hard peppermint candies, coarsely crushed

1. Microwave 2 oz.
2. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted.
3. Blend in extract.
4. Beat cream cheese and sugar in medium bowl with mixer until creamy.
5. Gently stir in 1 cup COOL WHIP.
6. Cut cake lengthwise into 6 vertical slices.
7. Place, cut sides up, on waxed paper-covered baking sheet.
8. Spread each of 5 slices with about 2 tsp.
9. melted chocolate and about 3 Tbsp.
10. cream cheese mixture; stack layers.
11. Turn to return cake to original position; frost top and sides with remaining COOL WHIP.
12. Refrigerate 2 hours or until chilled.
13. Transfer to serving plate.
14. Melt remaining chocolate as directed on package; cool slightly.
15. Sprinkle crushed candies over cake; drizzle with chocolate.

chocolate, peppermint, philadelphia cream cheese, sugar, topping, cake, peppermint candies

Taken from www.kraftrecipes.com/recipes/chocolate-peppermint-cake-157042.aspx (may not work)