Triple Chocolate Mousse Cake

By Niecer

Ingredients

• 1/2 1/2
• cup chocolate syrup
• 1 1
• pkg. (2-layer size) chocolate cake mix
• 1 1
• cup water
• 1/3 1/3
• cup oil
• 7 7
• eggs, divided
• 1/2 1/2
• cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 1
• pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 1
• cup sugar
• 1 1
• can (12 oz.) evaporated milk
• 4 4
• oz. BAKER'S Semi-Sweet Chocolate, melted
• 1 1
• cup thawed COOL WHIP Whipped Topping

Details

Adapted from kraftrecipes.com

Preparation

Step 1

POUR chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.

BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.

BEAT cream cheese and sugar with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down.

PLACE tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.