Chocolate Truffle Cake With Strawberry Sauce

1. FOR TRUFFLE CAKE: PREHEAT oven to 350° F. Greasei and flour 9-inch springform pan. Melt 1 cup milk chocolate morsels and butter in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
2. Microwave at additional 10- to 20-second intervals, stirring until smooth.
3. Cool for 10 minutes.
4. BEAT eggs, 2/3 cup sugar, vanilla extract and salt in large mixer bowl.
5. Blend in chocolate mixture.
6. Stiri in flour; mix well.
7. Pour into prepared pan. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
8. Cool completely in pan on wire rack.
9. Remove side of pan. FOR GLAZE: MELT remaining milk chocolate morsels, butterscotch morsels and peanut butter in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
10. Microwave at additional 10- to 20-second intervals, stirring until smooth.
11. Cool slightly.
12. Spread glaze over top and side of cooled cake.
13. Refrigerate for 30 minutes or until glaze is set. FOR SAUCE: PLACE strawberries and 2 tablespoons sugar in blender; cover.
14. Blend until smooth.
15. Refrigerate until serving time.
16. To serve, cut into wedges.
17. Garnishi with strawberry sauce, whipped cream, strawberries and mint leaves.