Triple-Chocolate Mousse Cake


½cup chocolate syrup
1pkg. (2-layer size) chocolate cake mix
1cup water
cup oil
7eggs, divided
½cup Breakstones or Knudsen Sour Cream
1pkg. PHILADELPHIA Cream Cheese, softened
1cup sugar
1can (12 oz.) evaporated milk
1pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1cup thawed COOL WHIP Whipped Topping


HEAT oven to 375ºF.
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