GLAZED SOUR CREAM-CHOCOLATE CAKE

Glazed Sour Cream-Chocolate Cake image

Replace water with sour cream in your box mix to make a tasty Glazed Sour Cream-Chocolate Cake! You'll love this tender, moist sour cream-chocolate cake.

Provided by My Food and Family

Categories Recipes

Time 2h10m

Yield 16 servings

Number Of Ingredients 8

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Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 cup plus 2 Tbsp. sour cream, divided
3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
1 Tbsp. hot water
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2 Tbsp. butter or margarine, melted
1 cup thawed COOL WHIP Whipped Topping
1 cup each fresh raspberries and halved strawberries

Steps:

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.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g