Glazed Chocolate-Sour Cream Cake

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photo by:kraft

By just replacing the water with sour cream in this box mix, the cake is extra moist and tender.

time

prep:

25 min

total:

1 hr 10 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) devil's food cake mix

cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided

Tbsp. MAXWELL HOUSE Instant Coffee, divided

Tbsp. hot water

tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate

Tbsp. butter or margarine, melted

cup thawed COOL WHIP Whipped Topping

cup each fresh raspberries and halved strawberries

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

GREASE and flour 2 (9-inch) round pans; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.

DISSOLVE remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until well blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.

STACK cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind!

Variation

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

Note

For milder flavor, reduce instant coffee granules to 4-1/2 tsp., adding 2-1/4 tsp. to cake batter and using remaining in glaze.

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mhabig

posted:6/7/2005

I substituted the sour cream for mayo and it was very good. I would double the cool whip mixture next time. The icing did not spill over the edges like in the picture. But overall it tasted great!

a cook

posted:6/4/2005

Have made it several times and it is gone in one setting. I sliced strawberries thinly and put them in between the two layers. I also topped the whole cake with the extra Cool Whip and strawberries. I will for sure be making it again!

lilmoma0511

posted:5/25/2005

it is very good.............

BusyMom1176

posted:5/25/2005

This caked looked beautiful - I received many compliments! The sour cream made the cake dense - even on the dry side (next time I make this I'll add a bit of water); I substituted cocoa for the instant coffee - it was DELICIOUS! The filling was fantastic and the icing was just as great!

Jody1011

posted:5/7/2005

I served this for company, they loved, great chocolate fix. Definitely would make again!!

mvp5

posted:5/4/2005

It's so delishes that I whant to make it every day

a cook

posted:5/3/2005

I haven't made this yet. My question is about the mayonnaise that many of the comments are talking about. I could not find it anywhere in the recipe.

latincutelips69

posted:4/28/2005

it was verry good.

2boys4me2

posted:4/21/2005

Not only did this cake taste great but look great too! Instead of using coolwhip in the center I used real whip cream and used more than what was said to use. It was a hit. This recipe made it to my recipe box.

cstasiak

posted:4/19/2005

This was a hit.