Triple Chocolate Mousse Cake
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) Brick Cream Cheese, softened
1 cup sugar
1 can (370 mL) evaporated milk
4 squares Semi-Sweet Chocolate, melted
1 cup thawed Whipped Topping
HEAT oven to 375ºF.
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.
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.
PLACE 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 comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with whipped topping.