Best-Ever Texas Sheet Cake

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
• 3/4 cup chopped PLANTERS Pecans, toasted

1. Heat oven to 375 degrees F.
2. Melt 2 oz.
3. chocolate as directed on package.
4. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended.
5. Add melted chocolate; mix well.
6. Pour into 15x10x1-inch pan sprayed with cooking spray.
7. Bake 20 to 22 min.
8. or until toothpick inserted in center comes out clean.
9. Cool 20 min.
10. Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.
11. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
12. Cool 15 min.
13. Spread COOL WHIP mixture onto cake; sprinkle with nuts.

chocolate, chocolate cake mix, eggs, s, oil, water, pecans

Taken from www.kraftrecipes.com/recipes/best-ever-texas-sheet-cake-122687.aspx (may not work)