Glazed Chocolate-sour Cream Cake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 (18 ounce) box devil's food cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 cup sour cream, divided
• 2 tablespoons sour cream, divided
• 3 tablespoons instant coffee, divided
• 1 tablespoon hot water
• 1 (7 ounce) container baker's real milk dipping chocolate
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 cup thawed cool whip topping
• 1 cup halved strawberry
• 1 cup raspberries

Recipe

• 1 grease and flour 2 (9-inch) round cake pans.
• 2 line bottoms of pans with wax paper.
• 3 prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
• 4 stir in 2 tablespoons of the instant coffee.
• 5 spread batter into prepared pans.
• 6 bake as directed on package.
• 7 cool 10 min.; remove from pans.
• 8 immediately remove wax paper.
• 9 cool completely on wire racks.
• 10 dissolve remaining 1 tablespoons instant coffee in water.
• 11 melt dipping chocolate as directed on container.
• 12 stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
• 13 place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
• 14 place 1 cake layer on serving plate.
• 15 spread with whipped topping mixture.
• 16 top with second cake layer.
• 17 pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
• 18 pile berries on top of cake.
• 19 refrigerate 30 minute or until chocolate glaze is set.
• 20 store leftover cake in refrigerator.