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Heat oven to 350º. Beat all ingredients except Cool Whip, chocolate squares and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. Reserve 2 Tbsp. Cool Whip. Microwave remaining Cool Whip and chocolate squares in microwaveable bowl on high 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake.
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