Glazed Chocolate-Sour Cream Cake

READY IN: 1hr 5mins
SERVES: 12-16
YIELD: 1 cake




  • Grease and flour 2 (9-inch) round cake pans.
  • Line bottoms of pans with wax paper.
  • Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
  • Stir in 2 tablespoons of the instant coffee.
  • Spread batter into prepared pans.
  • Bake as directed on package.
  • Cool 10 min.; remove from pans.
  • Immediately remove wax paper.
  • Cool completely on wire racks.
  • Dissolve remaining 1 tablespoons instant coffee in water.
  • Melt dipping chocolate as directed on container.
  • Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
  • Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
  • Place 1 cake layer on serving plate.
  • Spread with whipped topping mixture.
  • Top with second cake layer.
  • Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
  • Pile berries on top of cake.
  • Refrigerate 30 minute or until chocolate glaze is set.
  • Store leftover cake in refrigerator.