Omigosh — Triple-Chocolate Mousse Cake Recipe!

Triple-Chocolate Mousse Cake recipe

Kraft Foods recently sent me this recipe for Triple-Chocolate Mousse Cake, and I am dying to make  it!  Angel:  Of course, that means I’ll eat it, so I’d better wait for an event.  Devil:  Naaaaah!

It requires a Bundt-type pan, and the following ingredients.  Many of these ingredients will be on sale in the coming weeks for holiday baking season.

1/2 cup chocolate syrup
1 pkg.  (2-layer size) chocolate cake mix  (Betty Crocker .88 NoFrills this week or Pillsbury .86 SuperSaver this week)
1 cup water
1/3 cup  oil (Wesson 2.25 NoFrills this week)
7 eggs, divided (.99/doz Baker’s this week)
1/2 cup  BREAKSTONE’S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (.50/2 TQ HERE and $5/5 Q HERE)
1 cup  sugar (Our Fam 1.68 NoFrills this week)
1 can (12 oz.) evaporated milk (Carnation .88 NoFrills this week)
4 squares  BAKER’S Semi-Sweet Chocolate, melted (.50/1 TQ HERE)
1 cup thawed COOL WHIP Whipped Topping (.99 Target – .50/2 TQ)

If you can’t stand waiting for chocolate baked goods to cool, don’t make this; it cooks for 1 1/2 hours, then has to cool, then chill for 2 hours.  Who can stand it?!

You know what?  If I’m going to make this for an event, then I just have to try it at least once, right?  I’ll let you know if I burn my tongue.  (What? Who? Me?)

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