Chocolate Strawberry Skillet Cake

1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake)
1 tablespoon butter or margarine
2 squares (1 ounce each) semi-sweet chocolate for baking
1 � cups thawed strawberry whipped topping
1 cup sliced strawberries

1. Preheat oven to 350 F. Prepare cake mix according to package directions in a bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.

2. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate. Cool Completely.

3. Chop chocolate. Place chopped chocolate and butter in Small Micro Cooker. Microwave on high for 2 min. or until butter is melted. Stir until chocolate is completely melted.

4. Top with the whipped topping using large spreader or Easy Accent Decorator, garnish with strawberries, drizzle chocolate over cake. Let stand until chocolate is set. Store leftover cake in refrigerator.

Yield: 12 servings or 24 sample servings

Low-Fat Recipe: Instead of 2 eggs for cake mix, use 5 egg whites. Use margarine instead of butter. Use low-fat whipped topping.