1/2 c chocolate syrup
chocolate cake mix
1 c water
1/3 c oil
7 eggs, divided
1/2 c sour cream
8 ounce cream cheese, soft
1 c sugar
12 ounces evaporated milk
4 ounces semi-sweet chocolate, melted
1 c Cool Whip, thawed
Pour chocolate syrup into a greased 12 cup fluted tube pan.
Beat cake mix, water, oil and 3 eggs with mixer, until blended. Add sour cream; mix well. Pour over syrup in pan.
Beat cream cheese and sugar, until blended, add remaining eggs; mix well. Blend in milk and melted chocolate; gently spoon over cake batter.
Cover with foil sprayed with cooking spray, sprayed-side down.
Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan.
Bake in a preheated 375 degree oven for 1 hour 30 minutes or until toothpick inserted near center comes out clean.
Completely cool cake in pan. Place in refrigerator for 2 hours. To unmold cooled cake, loosen cake by running a long thin spatula around the edge of the pan, invert cake onto serving plate; remove pan. If any chocolate remains in pan pour over the cake.
Serve cake with a dollop of Cool Whip.
HINT — If using a 10 cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared pan. Continue as directed. Reserved cake batter will make 9 cupcakes.
