Posted by: marthabernie | January 29, 2014


I am going to make this recipe the next time my office has a cooking competition.


1/2 cup chocolate syrup

1 package chocolate cake mix

1 cup water

1/3 cup oil

7 eggs, divided

1/2 cup sour cream

8 oz cream cheese, cubed and softened

1 cup sugar

1 – 12 oz can evaporated milk

4 ox semi sweet chocolate, melted

1 cup cool whip topping, thawed

Heat oven to 375 degrees F.  Spray 12 cup fluted tub pan with cooking spray; pour in chocolate syrup.  Beat cake mix, water, oil and 3 eggs with mixer two minutes or until blended.  Add sour cream, mix well; pour over syrup in the pan.  Beat cream cheese and sugar with mixer until 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 upside down.  Place tube pan in large shallow pan.  Add enough water to larger pan to come to at least 2 inches up side of tube pan.  Bake one hour and 30 minutes or until toothpick inserted comes out clean.  Cool completely in pan on wire rack.  Refrigerate up to 2 hours, invert cake onto plate, remove pan.  Serve topped with Cool Whip.

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