PREP: 25 min.
TOAL: 4 hours 55 min. (incl. refrigerating)
MAKES: 24 servings.
Make It:1. Heat
oven to 375o
F. Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.
cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan.
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.
tube pan in large pan. Add 2 inches water to larger pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve with Cool Whip.