Double Chocolate-Marshmallow Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 4 eggs
• 1 tub (8 oz.) COOL WHIP Whipped Topping, unthawed
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 2 cups JET-PUFFED Miniature Marshmallows

1. Heat oven to 350 degrees F.
2. Line 2 (9-inch) round pans with parchment paper; spray with cooking spray.
3. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened.
4. Beat on medium speed 2 min.
5. ; pour into prepared pans.
6. Bake 30 to 35 min.
7. or until toothpick inserted in centers comes out clean.
8. Cool cakes in pans 10 min.
9. Loosen cakes from sides of pans with knife; invert onto wire racks.
10. Gently remove pans and parchment paper.
11. Cool cakes completely.
12. Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 min.
13. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
14. Cool 5 min.
15. Meanwhile, cut each cake horizontally in half.
16. Stack cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer.
17. Spread top with remaining COOL WHIP mixture.
18. Top cake with marshmallows; broil 1 to 2 min.
19. or until marshmallows are golden brown.
20. Store leftover cake in refrigerator.

chocolate cake mix, s, oil, water, eggs, chocolate, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/double-chocolate-marshmallow-cake-118268.aspx (may not work)