Triple-Chocolate Mousse Cake

By cmschnettler

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 BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 can (12 oz.) evaporated milk
• 4 squares BAKER'S Semi-Sweet Chocolate, melted
• 1 cup thawed COOL WHIP Whipped Topping

Details

Servings 24
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

SPRAY 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan.


2
BEAT cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down.


3
PLACE tube pan in large pan. Add enough water to larger pan to come at least 2 inches up side of tube pan.


4
BAKE 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

How to Unmold Cake
Use long thin spatula to loosen cooled cake from side of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.
How to Measure Volume of Pan
To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed.