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Triple-Chocolate Mousse Cake
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Triple-Chocolate Mousse Cake

4 Hr(s) 55 Min(s)
25 Min(s) Prep
4 Hr(s) 30 Min(s) Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
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
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Heat oven to 375ºF.
2
Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
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.
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.
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.
Kitchen Tips
Tip 1
Size Wise
Since this layered chocolate cake makes 24 servings, it's the perfect dessert to serve at your next party.
Tip 2
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 sides of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.
Tip 3
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.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 230mg
10%
Total Carbohydrates 32g
12%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 5g
10%
Vitamin A
10%
Vitamin C
0%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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