Ingredients

2 pkgs (4 oz ea) Baker’s German’s Sweet Chocolate

3T water

2pkgs (3 oz ea) softened cream cheese

2 cups confectioners sugar

1t vanilla

3 1/2 cups thawed bird’s eye cool whipped topping

2 baked 9" chocolate cake layers split into 4 layers

Preparation

  1. Stir chocolate with water over low heat until melted
  2. Beat into bream cheese with mixer
  3. Beat in sugar and vanilla
  4. Blend 1/3 with topping; reserve 1 cup for decorating and fill layers with remaining mixture
  5. Frost top and sides with chocolate frosting
  6. Store cake in fridge