Chocolate Cake with Chocolate-Espresso Glaze

• 2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
• 3/4 cup butter
• 4 eggs
• 3/4 cup sugar
• 1/2 cup flour
• 1 cup thawed COOL WHIP Whipped Topping
• 1-1/2 tsp. instant espresso

1. Heat oven to 350F.
2. Microwave 6 oz.
3. chocolate and butter in large microwaveable bowl on HIGH 2 min.
4. or until butter is melted.
5. Stir until chocolate is completely melted; cool to room temperature.
6. Beat eggs and sugar in large bowl with mixer until thickened.
7. Add chocolate mixture; stir with whisk until well blended.
8. Add flour; stir until blended.
9. Pour into 8-inch square pan sprayed with cooking spray.
10. Bake 30 min.
11. or until center is set.
12. Cool in pan 5 min.
13. Invert cake onto wire rack; gently remove pan.
14. Cool completely on wire rack.
15. Microwave remaining chocolate, COOL WHIP and espresso powder in microwaveable bowl 1 min.
16. ; stirring after 30 sec.
17. Stir until combined; pour over cooled cake.

s bittersweet chocolate, butter, eggs, sugar, flour, instant espresso

Taken from www.kraftrecipes.com/recipes/chocolate-cake-chocolate-espresso-glaze-156336.aspx (may not work)