Step 1

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

Step 2

In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Step 3

Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.

Step 4

In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).

Step 5

In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.