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Desserts

Triple-Chocolate Mousse Cake

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video by: kraft
Live the triple-chocolate dream with this showstopper. An ingeniously easy method yields an airy mousse layer atop rich, moist cake for a luscious way to please a crowd.
time
prep:
25 min
total:
4 hr 55 min
servings
total:
24 servings
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What You Need

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

Make It

HEAT oven to 375ºF.
step 1
POUR chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
step 2
BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
step 3
BEAT cream cheese and sugar 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 foil sprayed with cooking spray, sprayed-side down.
step 4
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.

Kraft Kitchens Tips

Size Wise
Since this layered chocolate cake makes 24 servings, it's the perfect dessert to serve at your next party.
Note
The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the creamy layer at the top of the unmolded cake. To unmold cooled cake, use long thin spatula to loosen cake from side of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.
Important Note
To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.
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