TRIPLE-CHOCOLATE MOUSSE CAKE

Triple-Chocolate Mousse Cake image

Live the dream with this showstopping Triple-Chocolate Mousse Cake. Watch our step-by-step video to learn how to make this Triple-Chocolate Mousse cake.

Provided by My Food and Family

Time 4h55m

Yield 24 servings

Number Of Ingredients 11

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 BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (12 oz.) evaporated milk
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 375ºF.
Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
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.
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.
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.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 24 g, Protein 5 g