Triple-Chocolate Mousse Cake

By Booper-2

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)

Details

Servings 24
Preparation time 25mins
Cooking time 295mins
Adapted from kraftcanada.com

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.