All Recipes

Triple-Chocolate Mousse Cake

Prep

15-30 mins

Total

4 HRS 55 MIN

Servings

24 servings

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

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

Instructions

Step 1

Heat oven to 375ºF.

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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