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1
Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
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2
Process 2/3 cup of the walnuts in food processor or blender until finely ground; set aside.
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3
Prepare cake batter as directed on package.
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4
Stir in ground walnuts.
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5
Pour evenly into prepared pans.
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6
Bake 25 min.
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7
or until wooden toothpick inserted in centers comes out clean.
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8
Cool cake layers in pans 10 min.
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9
on wire racks.
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10
Remove cakes from pans; cool completely.
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11
Meanwhile, cover baking sheet with foil; spray with cooking spray.
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12
Mix granulated sugar and water in small saucepan.
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13
Bring to boil on medium-high heat.
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14
Reduce heat to medium-low; simmer 5 min.
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15
or until deep golden brown, stirring occasionally.
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16
Stir in remaining walnuts; spread onto prepared baking sheet.
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17
Cool completely.
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18
Carefully remove walnuts from foil; break into small clusters.
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19
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
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20
Gradually add powdered sugar, beating well after each addition.
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21
Remove 2 cups of the frosting; set aside.
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22
Melt chocolate as directed on package; cool slightly.
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23
Add two-thirds of the chocolate to remaining frosting in bowl; beat until well blended.
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24
Cut each cake layer horizontally into two layers.
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25
Stack cake layers on serving plate, spreading chocolate frosting between layers.
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26
Frost top and side of cake with reserved plain cream cheese frosting.
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27
Gently press walnuts into top of cake.
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28
Drizzle with remaining melted chocolate.
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29
Store in refrigerator.
