Chocolate-Strawberry Cake

5 squares Semi-Sweet Baking Chocolate, divided
6 tablespoon butter
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed Cool Whip Strawberry Whipped Topping
1 cup sliced strawberries

Preheat oven to 350 degrees. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely. Top with the whipped topping and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator. Makes 10 servings