Prep
0-15 mins
Cook
4 HRS 30 MIN
Calories
340
Ingredients
1 can
(354 mL) evaporated milk
2 oz
(1/3 of 170-g pkg.) Baker's Bittersweet Chocolate, melted, cooled slightly
1 cup
granulated sugar
7
eggs, divided
1 pkg
(2-layer size) chocolate cake mix
1 cup
water
1/3 cup
oil
1/2 cup
sour cream
1 cup
raspberries
2 tbsp
icing sugar
Instructions
Step 1
Heat oven to 375ºF.
Step 2
Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
Step 3
Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended.
Step 4
Pour into greased and floured 3-L fluted tube pan. Gently ladle cream cheese mixture over cake batter.
Step 5
Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
Step 6
Bake 1-1/2 hours or until toothpick inserted near centre comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
Step 7
Refrigerate 2 hours. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
Step 8
Serve dessert topped with raspberries and sprinkled with icing sugar.