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
4 squares Semi-Sweet Chocolate, melted
1 cup thawed Whipped Topping
1-SPRAY 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.
2-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.
3-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 in pan. Cover with foil sprayed with cooking spray, sprayed-side down.
4-PLACE tube pan in 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 completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
For more details visit http://www.kraftrecipes.com/recipes/triple-chocolate-mousse-cake-120725.aspx?cm_mmc=eml-_-rbe-_-20101102-_-1032
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