Triple-Chocolate Mousse Cake

By jessicar

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MsCarmens Chocolate Chip Pound Cake

Chocolate Mini Cake

Ingredients

1/2 cup chocolate syrup
1 pkg chocolate cake mix
1 cup water
1/3 cup oil
7 eggs
1/2 cup sour cream
1 pkg cream cheese softened
1 cup sugar
1 12 oz can evaporated milk
1 pkg semi-sweet chcolate melted
1 cup cool whip

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 375°F.

Step 2

Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.

Step 3

Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.

Step 4

Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.

Step 5

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 center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

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