heat oven to 375F. Spray 3L fluted tube pan with cooking
spray;pour in chocolate syrup.
Beat cake mix, water, oil and 3 eggs with mixer 2min or until well
blended; blend in sour cream. Pour over syrup in pan.
Beat cream cheese and sugar with mixer until well blended. Add
remaining eggs; mix well. Blend in milk and chocolate; gently spoon
over cake batter. Cover with foil sprayed with cooking spray,
sprayed side down.
Place tube pan in large pan. Add 2 inches water to larger pan. Bake
1 hour 30 min. or until toothpick inserted near centre comes out
clean. Cool on wire rack. Refrigerate 2 hours. Invert cake onto plate;
remove pan. Serve with Cool Whip.
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