Desserts

Glazed Chocolate-Sour Cream Cake

(90)

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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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tawandatank

posted:11/30/2010

It was great. I made it for thanksgiving and it was a hit!

aprilhowell80

posted:8/18/2009

This looks beautiful and tastes great as well. the only problem i had was the fact that it was sooo crumbely. Another person commented on the sour cream being the reason for this and i agree. I would just make the cake how it says. Then follow the rest of the kraft directions.

a cook

posted:6/25/2009

this recipe was my favorite from my whole life i love it my friend gave me 220 dollars for it

a cook

posted:4/3/2009

very good

Mekkarah

posted:7/25/2008

This cake turned out very dry. The recipe says to sub. in sour cream for all water....this makes the batter extremely thick and dry. I would suggest adding enough water in to thin out the batter. The taste was great. I will try it again with adding water.

a cook

posted:2/12/2008

Everyone absolutely loved it! It was the first thing everyone wanted to try and even though it didn't look exactly like what the picture shows, it still looked pretty tasteful!

sweeps99

posted:2/2/2008

I think this is one of the best cakes I have ever had. It it thick and rich and the pieces of chocolate running thru ti are perfect. The frosting is just wonderful. It is just wonderful

snifflesmcg

posted:2/1/2008

Made this exactly and it had a strong coffee flavor. Putting batter into pans was like putting glue in pans. I'll never make this again.

Mrs.Biest

posted:7/6/2007

Cake is always good, and this cake was definitely tastey! However, the presentation didn't exactly end up like this picture. I had to use almost twice as much whipping cream to get a large middle layer like the picture! And the Drizzle chocolate is a little challenging too. Oh well, People did go back for seconds though!

jcorpe

posted:6/26/2007

I don't know if it was us or the recipe but this cake was so dry we had to throw it away! I have no idea what went wrong. The glaze looks good but was not sweet enough. The filling came together nicely though. If you try to make this cake, modify it in some way!