|½||cup chocolate syrup|
|1||pkg. (2-layer size) chocolate cake mix|
|½||cup Breakstones or Knudsen Sour Cream|
|1||pkg. PHILADELPHIA Cream Cheese, softened|
|1||can (12 oz.) evaporated milk|
|1||pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted|
|1||cup thawed COOL WHIP Whipped Topping|
Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray. 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.
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.
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.
Source: Kraft Recipes