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Glazed Chocolate-Sour Cream Cake

Glazed Chocolate-Sour Cream Cake recipe
photo by:kraft
By just replacing the water with sour cream in this box mix, the cake is extra moist and tender.
25 min
1 hr 10 min
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

Make It

SPRAY 2 (9-inch) round pans with cooking spray; 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 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

Enjoy your favorite foods while keeping portion size in mind!
Prepare using BREAKSTONE'S Reduced Fat or 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.
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