1. Heat oven to 350�F (325�F for dark or nonstick pan). Grease or spray bottom
only of 13x9-inch pan.
2. In large bowl, beat Cake ingredients with electric mixer on low speed 30
seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into
pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out
clean.
3. Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden
spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every
1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In large bowl, beat Filling ingredients with whisk 1 minute (mixture will
thicken). Pour over cake; spread evenly over surface, working back and forth to
fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5. Spread whipped topping evenly on top of the cake. Drizzle with chocolate
syrup. Sprinkle with chopped candy. Store covered in refrigerator.
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