Triple Chocolate Mousse Cake

1/2 C chocolate syrup

1 pkg. chocolate cake mix

1 C water

1/3 C oil

7 eggs, divided

1/2 C Sour Cream

1 8 oz. pkg. Cream Cheese, softened

1 C sugar

1 12 oz. can evaporated milk

4 sqs. Semi-Sweet Chocolate, melted

1 C thawed Whipped Topping

The cake batter and mousse mixture magically switch places during baking!

Heat oven to 375ºF. Spray 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. Beat 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 in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 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 Whipped topping.