| 1 | Prepare cake layers: heat oven to 350 grease 9 x 13 pan. |
| 2 | Prepare batter for devil"s food cake as directed but using 1 egg, ?c. oil and no water; pat evenly into prepared pan. |
| 3 | Bake 15 to 18 minutes until dry to touch. |
| 4 | Remove pan from oven, maintaining oven temperature; sprinkle hot crust with chocolate chips. |
| 5 | Let stand 2 to 3 minutes. |
| 6 | Using metal spatula, smooth chocolate into thin, even layer; set pan aside. |
| 7 | Prepare white cake mix according to package directions, beating in drink mix, pour batter over crust. |
| 8 | Bake 50 to 55 minutes until wooden pick inserted in center comes out clean. |
| 9 | Cool in pan. |
| 10 | Prepare frosting: in large bowl with electric mixer at high speed, beat cream and powdered sugar until stiff. |
| 11 | To serve. |
| 12 | Loosen cake from pan; invert onto wire rack. |
| 13 | Using second rack, invert again so crust is on bottom. |
| 14 | Spread cream over top of cake; decorate with walnuts and cocoa powder. |
| 15 | Makes 16 servings. |
| 16 | Calories: 597 |
