Carole's StoryLadies...I get recipes sent to me from KRAFT.com, and this particular one was sent to me via email about a month ago. I made it the other day when company came over...MY, MY, MY....decadent..rich...out of this world GOOD! Try it for yourself...remember it is VERY rich, so cut the pieces small!
box of chocolate cake mix
8 ounce pkg. cream cheese
evaporated milk (12 ounce)
squares baker's semi sweet chocolate, melted
small container of cool whip
1Spray 12 cup fluted bundt pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 minutes. 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 bundt pan.
4Bake 1 hour 30 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate for 2 hours..invert cake onto plate; remove from pan. Serve topped with cool whip. **Cut into small sections..this is quite rich, so keep them small.
5Refrigerate any leftovers...stores well for several days.
6If you would like to see a picture of this cake..go to Kraftrecipes.com and search for Triple-chocolate Mousse Cake