Place 2 oz. chocolate in 9-inch round pan sprayed with cooking spray. Add oil. Bake 3 min. or until chocolate is completely melted and ingredients are well blended when stirred.
Combine flour, sugar, baking soda and salt in medium bowl; stir in water. Add to melted chocolate mixture along with egg; mix well.
Bake 30 to 33 min. or until toothpick inserted in centre comes out clean. Cool 10 min. Remove cake to wire rack; cool completely.
Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Stir in Cool Whip. Spread onto top of cake.
Microwave remaining chocolate in microwaveable bowl on MEDIUM 2 min.; stir until completely melted. Drizzle over pudding mixture.
Refrigerate 1 hour.
Kraft Kitchen Tips!
Prepare using a 9-inch square pan.
This chocolatey cake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 4.5 g
Cholesterol 20 mg
Sodium 370 mg
Carbohydrate 35 g
Fibre 0 g
Sugars 20 g
Protein 5 g
12 servings, 1/12 recipe (109 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.