Best Ever Chocolate Fudge Layer Cake (Healthier)

1 (18.25 ounce) package chocolate cake mix
1 pkg. (4 serving size) JELL-O Chocolate Flavor Fat Free - Sugar Free Instant Pudding & Pie Filling
1 cup Egg Beaters
1 cup Fat Free Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, chopped, divided ( 6 oz for topping and 2 oz to put IN the cake batter)
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed


Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

Beat cake mix, dry pudding mix, Egg Beaters, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended.
Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.

Bake 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.

Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min.

Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake.

SERVES: 18

NOTES:
This of course CAN be done as a high fat version, but the version I tweaked is beyond amazing! My only "eh" feeling was the topping (Ganache), but for a healthy dessert, it worked.