- 25 mins
- 29 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 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
Preparation
Step 1
1.SPRAY12-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.BEATcream 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.PLACEtube pan in large pan. Add enough water to larger pan to come at least 2 inches up side of tube pan.
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.