Ingredients
1 box dark chocolate cake mix
1 can french vanilla frosting
8oz tub low fat whip cream
6oz semi-sweet chocolate
6oz no-salt butter
Preparation
Bake cake as directed in two 8 or 9 inch round pans. Let cool.
Mix frosting & cool whip & frost cake generously. Refrigerate for at least an hour to firm frosting.
Melt butter & chocolate in microwave; stir until smooth. Let frosting cool until spreading consistency. Frost cake over whip cream mixture. Chocolate may be drippy; quickly work up sides of cake until completely covered. Refrigerate until firm. Chocolate will harden. Serve cold.
