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1
Heat oven to 350F.
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2
Spray 9-inch round pan with cooking spray; cover bottom with waxed paper.
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3
Microwave 4 oz.
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chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min.
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or until chocolate is almost melted, stirring after 1 min.
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6
Stir until chocolate is completely melted.
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7
Stir in dry gelatin mix and sugar until well blended.
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8
Add eggs; mix well.
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9
Stir in flour and nuts until well blended.
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Pour into prepared pan.
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11
Bake 40 min.
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12
or until toothpick inserted in center comes out with fudgy crumbs.
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13
(Do not overbake.)
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14
Cool in pan 5 min.
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15
Run small knife around side of pan to loosen edge.
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16
Invert onto wire rack; remove waxed paper.
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17
Cool cake completely.
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18
Meanwhile, melt 4 oz.
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19
of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet.
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20
Refrigerate 30 min.
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21
Microwave remaining chocolate in large microwaveable bowl as directed on package.
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22
Whisk in COOL WHIP until well blended.
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23
Transfer cake to plate; frost with COOL WHIP mixture.
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24
Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces.
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25
Arrange on cake.
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26
Top with raspberries and powdered sugar.
