Triple Chocolate Fudge Cake

• 1 package devil's food cake mix
• 1 tablespoon instant coffee powder
• 3 eggs
• 1 cup water
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 1/2 cup butter, softened
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 cup cream
• 2 ounces unsweetened chocolate (melted and cooled)
• 4 ounces semisweet chocolate
• 2 tablespoons strong coffee
• 3 tablespoons butter, softened

1. CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
2. Beat on medium speed for 2 minutes.
3. Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
4. Bake 30 to 35 minutes.
5. Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
6. FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
7. Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
8. ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
9. Spread with a generous amount of filling.
10. Place second cake layer on top.
11. Spread remaining filling on sides of cake, leaving top unfrosted.
12. Chill 30 minutes.
13. GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
14. Remove from heat.
15. Gradually add 3 tbsp butter, stirring until smooth.
16. Spread over top of cake, letting it drip down sides.
17. Chill to set chocolate glaze.

cake mix, coffee powder, eggs, water, sour cream, vegetable oil, butter, sugar, cream, chocolate, chocolate, coffee, butter

Taken from www.food.com/recipe/triple-chocolate-fudge-cake-55188 (may not work)