RECIPE AND PHOTO SUBMITTED BYDonna Keegan TO TRIED AND TRUE RECIPES ON FACEBOOK
RECIPE TAKEN FROM http://www.kraftrecipes.com/recipes/triple-chocolate-mousse-cake-120725.aspx
You cannot go wrong with a recipe that starts by instructing you to pour 1/2 cup chocolate syrup in a prepared pan. So yummy! It is delightful, I must say! There are a couple of different textures. Very moist, too! I ate 2 pieces today- Donna
TRIPLE CHOCOLATE MOUSE CAKE
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
4 oz. BAKER’S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
heat oven to 375ºF.
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kraft kitchens tips
SIZE-WISE
Since this layered chocolate cake makes 24 servings, it’s the perfect dessert to serve at your next party.
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 side of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.
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.
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