PREP: 25 min. 
TOTAL: 4 hours 55 min.(incl. refrigerating)
MAKES: 24 servings.

Ingredients

• 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 sour cream
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 can (370 mL) evaporated milk
• 4 squares Baker’s Semi-Sweet Chocolate, melted
• 1 cup thawed Cool Whip Whipped Topping

Just Follow Our Simple Steps

1. HEAT oven to 375ºF. Spray 3-L fluted tube pan with cooking spray; pour in chocolate syrup.

2. 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.

3. BEAT cream cheese and sugar with mixer until blended. Add remaining eggs; mix well. Blend in milk and chocolate; gently spoon over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down.

4. PLACE tube pan in large pan. Add 2 inches water to larger pan. Bake 1 hour 30 min. or until toothpick inserted near centre comes out clean. Cool on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve with Cool Whip.