Glazed Chocolate-Sour Cream Cake - Kraft Recipes Top
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Glazed Chocolate-Sour Cream Cake

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Makes 16 servings.

What You Need

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Make It

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  • 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 cakes 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.


Prepare using KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.


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.


  • Makes 16 servings.

Nutritional Information

Serving Size Makes 16 servings.
Calories 340
Total fat 21g
Saturated fat 8g
Cholesterol 55mg
Sodium 190mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 24g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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