Just a double-feature today to announce that if you’re in the need for some serious chocolate therapy, we made an amazing LARGE cake last weekend that the 5 of us devoured… It is 24 portions! In 2 days! 5 people! Gone! Enough said.
What you need:
1/2 cup chocolate syrup
1 pkg. (2-layer size) chocolate cake mix
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (12 oz.) evaporated milk
4 squares BAKER’S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
– Heat over to 375.
– Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.
– BEAT cake mix, water, oil and 3 eggs with mixer 2 min. 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 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 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 completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
The recipe can also be found here on the Kraft website.