BAKER'S Texas Chocolate Sheet Cake

• 1-1/2 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.)
• 1 cup butter
• 2 eggs
• 2 cups sugar
• 1 tsp. vanilla
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/3 cup chopped PLANTERS Pecans, toasted

1. Heat oven to 375F.
2. Microwave unsweetened chocolate and butter in microwaveable bowl on HIGH 2 min.
3. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
4. Cool 5 min.
5. Beat eggs and sugar in large bowl with mixer until thick and lemon colored.
6. Blend in vanilla.
7. Gradually beat in chocolate mixture, then sour cream.
8. Gradually beat in combined flour, baking soda and cinnamon, mixing well after each addition.
9. Pour into 15x10x1-inch pan sprayed with cooking spray.
10. Bake 20 min.
11. or until toothpick inserted in center comes out clean.
12. Microwave semi-sweet chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.
13. Stir until chocolate is completely melted and mixture is well blended.
14. Stir in nuts.
15. Spread over warm cake.
16. Cool completely.

s, butter, eggs, sugar, vanilla, s, flour, baking soda, ground cinnamon, chocolate, pecans

Taken from www.kraftrecipes.com/recipes/bakers-texas-chocolate-sheet-cake-160063.aspx (may not work)