- 24
- 25 mins
- 295 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. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 cup sugar
- 1 can (370 mL) evaporated milk
- 4 oz. Baker's Semi-Sweet Chocolate, melted
- 1 cup thawed Cool Whip Whipped Topping
- (You can also add 1 heaping teaspoon of instant coffee to the mousse mixture for a change)
Preparation
Step 1
1SPRAY 12-cup fluted tube pan with cooking spray. Add chocolate syrup; tilt pan to evenly cover bottom with syrup.
2BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
3BEAT 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. Cover with foil sprayed with cooking spray, sprayed-side down.
4PLACE 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 centre of cake 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.