I found this recipe on the Kraft web sight. I had to try it.This is what theirs looked like. Mine didn't turn out as pretty as their did. But the taste is out of the world. I will keep working with it till mine looks as good as thiers.
1SPRAY 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
2BEAT 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. Cover with foil sprayed with cooking spray, sprayed-side down.
3PLACE tube pan in large pan. Add enough water to larger pan to come at least 2 inches up side of tube pan.
4BAKE 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.
5How to Unmold CakeUse long thin spatula to loosen cooled 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.How to Measure Volume of PanTo 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.Size-WiseThis layered chocolate cake makes 24 serving and it is the perfect dessert to serve at your next party!
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...