- 24
- 25 mins
- 320 mins
Ingredients
- 1/2 cup chocolate syrup
- 1 pkg. (2-layer size) chocolate cake mix
- 1 cup water
- 1/3 cup oil
- 7 eggs, divided
- 1/2 cup sour cream
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup sugar
- 1 can (12 oz.) evaporated milk
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
- 1 cup thawed Cool Whip Whipped Topping
Preparation
Step 1
Heat oven to 375ºF.
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 aluminum 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.